Roasted Tomato & Vegetable Soup
Roasted Tomato & Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 1 medium carrot, chopped
- 1 teaspoon bottled minced garlic (2 cloves)
- 3 (14.5 ounce) cans reduced-sodium chicken broth
- 2 cups cubed peeled butternut squash
- 1 (14.5 ounce) can fire-roasted diced tomatoes or one 14- ½-ounce can diced tomatoes, undrained
- 1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
- 1 small zucchini, halved lengthwise and sliced
- 1 cup small broccoli and/or cauliflower florets
- 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Freshly shredded Parmesan cheese (optional)
Directions
- In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
- Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
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