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

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
2. 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.