Roasted Vegetable Soup

Recipe Ingredients

		Olive oil
1 cup	237ml	Roasted zucchini
1 cup	198g / 7oz	Roasted eggplant
1 cup	237ml	Roasted potatoes
1 cup	62g / 2.2oz	Roasted onions
1 cup	110g / 3.9oz	Roasted carrots
1 cup	62g / 2.2oz	Roasted tomatoes
4 cups	948ml	Chicken stock
1		Cannelini beans
1		Acini di Pepi or other short pasta
6		French bread
1		Garlic clove - cut in half
		Parmesan cheese - for garnish

Recipe Instructions

In a large saucepan, heat 2 tablespoons olive oil. Add zucchini, eggplant, potatoes, onions and carrots. Heat through and then add 4 cups chicken stock, roasted tomatoes and 1 can cannelini beans. Bring to a boil, reduce heat and allow to simmer for 15 minutes. Add the pasta and let simmer.

Meanwhile, drizzle bread slices with olive oil and rub each with garlic. Toast for 5 minutes in a 400 degree oven.

Serve soup garnished with crouton and grated parmesan.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9286) - from the TV FOOD - NETWORK

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