Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 recipe Roasted Winter Vegetables, recipe follows; 1 tablespoon extra-virgin olive oil; 4 cups unsalted vegetable stock; 1 small head escarole, root-end removed, washed and cut into 1-inch strips; One 15-ounce can navy beans, drained and rinsed; 1 leftover Parmesan rind or 1/2 cup grated Parmesan; Kosher salt; 2 teaspoons fresh thyme leaves; 2 teaspoons lemon zest (from about 1 1/2 lemons); 5 medium carrots, cut on the bias into 2-inch lengths; 4 medium-large parsnips, halved lengthwise and cut on the bias into 2-inch lengths; 3 medium golden beets, peeled and cut into 1/2-inch wedges; 1 bunch radishes, trimmed; 4 sprigs thyme; 1 clove garlic, coarsely chopped; 3 tablespoons olive oil; 1/2 teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; 1 teaspoon finely grated lemon zest

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Cook Time: 40 minutes

Total: 55 minutes

Servings: 5

Author : Valerie Bertinelli

soup main dish roasting

Instructions

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Step 1

Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.

Step 2

Right before serving, stir in the thyme and lemon zest.

Step 3

Preheat the oven to 425 degrees F.

Step 4

In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.

Step 5

Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.

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