Step 1

Preheat oven to 375

Step 2

PREPARE VEGGIES: dice onion, peel and thinly slice carrot and parsnips. Trim cauliflower and cut into florets. Trim brussel sprouts and cut larger sprouts in half. Trim ends off zucchini and cut into rounds. If zucchini is thick across the middle, cut in half lengthwise first. Deseed the red bell pepper and roughly chop.

Step 3

Place onions, carrots, parsnips, cabbage, cauliflower and brussel sprouts on a large rimmed baking sheet. Use two baking trays if veggies won't fit in a single layer. Drizzle with olive oil, sprinkle with 1 teaspoon Italian seasoning, 1/4 teaspoon salt* (see note below about sodium), 1/4 teaspoon crushed red pepper. Put tray into preheated oven.

Step 4

Roast for 10 minutes.

Step 5

Mix veggies and then add in zucchini and red pepper. Toss well and then return to oven to continue roasting for another 15 minutes. If vegetables don't fit on one tray, then evenly divide into two baking trays.

Step 6

Can be made in advance up to this point---then store the roasted veggies in the fridge for up to 1 week.

Step 7

While the veggies roast, heat soup pot over medium heat. Swirl in 1 teaspoon olive oil and saute garlic for about 30 seconds, careful not to burn.

Step 8

Pour in stock and tomatoes and bring to a low simmer.

Step 9

When veggies are done, add them to the soup and stir well. Serve warm. If you've made the veggies in advance and taken them from the fridge, let them cook with the broth for about 5 minutes, until everything is heated through.