May 30, 2023
Farmers Market Roasted Vegetable Soup
Chef Robert Lewis (The Happy Diabetic) presents his recipe for Farmers Market Roasted Vegetable Soup. Utilizing fresh ingredients and the perfect amount of seasoning it is both healthy and nutritious!
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<a href="https://www.usmed.com/chef-robert-lewis/">Chef Robert Lewis (The Happy Diabetic)</a> presents his recipe for Farmers Market Roasted Vegetable Soup. Utilizing fresh ingredients and the perfect amount of seasoning it is both healthy and nutritious!
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Preheat the oven to 425 degrees.
Spread vegetables in a single layer on a sheet pan. Drizzle on the oil, and mix with your hands to evenly distribute. Roast for 20 to 30 minutes, stirring halfway.
Pour the tomatoes and thyme over the vegetables and roast for another 15 minutes, or just until the tomatoes and the vegetables have turned slightly golden brown.
Remove thyme stems. Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock. Season with salt and pepper and simmer for 10 to 20 minutes
Add the kale and cannellini beans. Simmer for another 8-10 minutes, until the kale has wilted. Add the chopped parsley. Stir to combine and remove from heat. Serve warm.
Serving Size 1 cup
Servings 8
- Amount Per Serving
- Calories 83
- % Daily Value *
- Total Fat 1.69g3%
- Sodium 299mg13%
- Total Carbohydrate 18.25g7%
- Dietary Fiber 5g20%
- Sugars 2.16g
- Protein 4.40g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 425 degrees.
Spread vegetables in a single layer on a sheet pan. Drizzle on the oil, and mix with your hands to evenly distribute. Roast for 20 to 30 minutes, stirring halfway.
Pour the tomatoes and thyme over the vegetables and roast for another 15 minutes, or just until the tomatoes and the vegetables have turned slightly golden brown.
Remove thyme stems. Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock. Season with salt and pepper and simmer for 10 to 20 minutes
Add the kale and cannellini beans. Simmer for another 8-10 minutes, until the kale has wilted. Add the chopped parsley. Stir to combine and remove from heat. Serve warm.
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