Roasted Vegetable Soup
- Level: Intermediate
- Yield: 4 to 6 servings (10 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 297
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 12
- Sugar
- 10
- Protein
- 10
- Cholesterol
- 3
- Sodium
- 1043
- Total: 55 min
- Active: 40 min
Ingredients
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
Directions
- Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
- Right before serving, stir in the thyme and lemon zest.
Roasted Winter Vegetables:
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
- Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.