Roasted Vegetable Soup

1. 1

   In a large saucepan, heat 2 tablespoons olive oil.

2. 2

   Add zucchini, eggplant, potatoes, onions and carrots.

3. 3

   Heat through and then add 4 cups chicken stock, roasted tomatoes and 1 can cannelini beans.

4. 4

   Bring to a boil, reduce heat and allow to simmer for 15 minutes.

5. 5

   Add the pasta and let simmer.

6. 6

   Meanwhile, drizzle bread slices with olive oil and rub each with garlic.

7. 7

   Toast for 5 minutes in a 400 degree oven.

8. 8

   Serve soup garnished with crouton and grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.