Farmers Market Roasted Vegetable Soup

3 carrots, ¼ inch diced

4 large mushrooms, diced

1 peppers, ¼ inch diced

1 large onion, diced

1 small butternut squash, peeled, seeded, ¼ inch diced

3 whole and peeled garlic cloves

2 T olive oil

34 sprigs fresh thyme

1 oz can no salt added roasted diced tomatoes (drained, save the juice)

32 oz no salt added vegetable stock

½ tsp black pepper

1 ½ cups kale, shredded

1 can cannellini beans, drained

¼ cup chopped parsley

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.

Vegetables on Sheetpan

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

Vegetable Soup in Pot

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.

Vegetable Soup with Spoon

Nutrition Facts

Serving Size 1 cup

Servings 0

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.

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Farmers Market Roasted Vegetable Soup