Hearty Roasted Vegetable Soup
Hands-on Time: 20 minutes
Total Time: 1 hour
Makes: 4 (2-cup) servings
1.5 pounds plum tomatoes, cut into 1-inch chunks
1 pound russet (baking) potatoes, peeled, quartered, and thinly sliced
3/4 pound green beans, cut into 1-inch lengths
1 large carrot (8 ounces), thinly sliced
2 small parsnips (6 ounces total), thinly sliced
4 scallion greens, thinly sliced (1/2 cup)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 cups water
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup grated Parmesan cheese
1/2 cup sliced almonds
1. Preheat the oven to 425°F. On a large rimmed baking sheet, toss together the tomatoes, potatoes, green beans, carrot, parsnips, scallion greens, and oil. Roast, turning the vegetables occasionally, for 30 minutes, or until lightly browned and crisp-tender.
2. Transfer the vegetables and any juices on the baking sheet to a large saucepan. Add the water, basil, salt, and pepper and bring to a boil over high heat. Reduce to a simmer and cook, uncovered, for 10 minutes or until the vegetables are tender.
3. Ladle the soup into bowls and top with the cheese and nuts.
Per serving: 368 calories • 14g protein • 15g fat (3.5g saturated) • 11g fiber • 50g carbohydrate • 559mg sodium • 125mg magnesium
