Roasted Vegetable Soup

Deselect All

1/2 recipe Roasted Winter Vegetables, recipe follows

1 tablespoon extra-virgin olive oil

4 cups unsalted vegetable stock 

1 small head escarole, root-end removed, washed and cut into 1-inch strips 

One 15-ounce can navy beans, drained and rinsed 

1 leftover Parmesan rind or 1/2 cup grated Parmesan 

Kosher salt

2 teaspoons fresh thyme leaves 

2 teaspoons lemon zest (from about 1 1/2 lemons) 

Roasted Winter Vegetables:

5 medium carrots, cut on the bias into 2-inch lengths

4 medium-large parsnips, halved lengthwise and cut on the bias into 2-inch lengths

3 medium golden beets, peeled and cut into 1/2-inch wedges 

1 bunch radishes, trimmed 

4 sprigs thyme

1 clove garlic, coarsely chopped 

3 tablespoons olive oil 

1/2 teaspoon freshly grated nutmeg 

Kosher salt and freshly ground black pepper 

1 teaspoon finely grated lemon zest