Roasted Vegetable Soup
Makes 10 (1 cup) servings
Getting started Equipment you will need: baking sheet or large baking pan; large Dutch oven or soup pot; mixing spoon; ladle Preheat oven to: 375° Do right away when you get home: step 1 – roast veggies
1 cup chopped carrots
2-4 stalks celery
1 red bell pepper
1 green bell pepper
2 garlic cloves
2 Tbsp. olive oil
½ tsp. salt
½ tsp. ground black pepper
1 cup water
2 Tbsp. fresh rosemary
5 (14-ounce) cans chicken broth, or total of around 70 ounces
1 (15-ounce) can white beans, drain
Rotisserie chicken, about 2 cups
Sourdough bread, or your favorite
1. Clean and prepare carrots, onion, celery and peppers. Cut into chunks and arrange in a single layer on baking sheet lined with foil, or greased baking pan. Sliver garlic. Add garlic, oil, salt and pepper; toss to coat. Place in oven for 30-45 minutes to roast, stirring occasionally. Smaller pieces need less time in oven.
2. Meanwhile, add ingredients to Dutch oven or large pot. Bring to boil then simmer for about 30 minutes. 2 cups uncooked whole grain pasta 3. Remove roasted veggies from oven and add to pot. Bring to a boil again, then add dry pasta and simmer for 10 minutes until pasta is tender; stir occasionally.
4. Serve with hot soup.
Suggested Side Item: cottage cheese or block cheese sliced/cubed Shopping list: Onion Red & Green bell pepper Fresh rosemary (near produce) Chicken broth, (5) 14-ounce cans or about 70 ounces total Barilla Plus (yellow box) pasta, or what you have on hand Celery Fresh or minced garlic White beans, 15-ounce can Fresh rotisserie chicken Fresh sourdough bread, or your favorite Cottage cheese or block cheese
Check for: Olive oil Ground black pepper Salt Carrots