Recipe courtesy of Gourmet Magazine

Roasted Vegetable Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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Olive oil

1 cup each roasted zucchini, eggplant, potatoes, onions, carrots and tomatoes

4 cups chicken stock

1 can cannelini beans

1 box Acini di Pepi or other short pasta

6 slices French bread

1 clove garlic, cut in half

Parmesan cheese for garnish


  1. In a large saucepan, heat 2 tablespoons olive oil. Add zucchini, eggplant, potatoes, onions and carrots. Heat through and then add 4 cups chicken stock, roasted tomatoes and 1 can cannelini beans. Bring to a boil, reduce heat and allow to simmer for 15 minutes. Add the pasta and let simmer.
  2. Meanwhile, drizzle bread slices with olive oil and rub each with garlic. Toast for 5 minutes in a 400 degree oven. Serve soup garnished with crouton and grated parmesan.