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–+ servings

Roasted Tomato and Vegetable Soup

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Servings: 8
Course: Soup
Calories: 22
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 stalk celery sliced
  • 1 medium carrot chopped
  • 1 teaspoon bottled minced garlic 2 cloves
  • 3 14 ounce cans reduced-sodium vegetable broth
  • 2 cups cut-up peeled, and seeded butternut squash
  • 1 14 1/2 ounce can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes undrained
  • 1 15 - 19 ounce can white kidney beans cannellini beans, rinsed and drained
  • 1 small zucchini halved lengthwise and sliced
  • 1 cup small broccoli and/or cauliflower florets
  • 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
  2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat.
  3. Cover and simmer for 20 minutes.
  4. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Variation: Slow Cooker Version
  1. Omit olive oil.
  2. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using).
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting.
  4. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

Nutrition

Calories: 22kcal

Notes

Variation: Slow Cooker Version
Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

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