Roasted Tomato and Vegetable Soup
This vegetarian side-dish soup can be made in the slow cooker. Just make a few tweaks, as the recipe describes.
Prep Time:
30 mins
Total Time:
55 mins
Servings:
Makes 8 side-dish servings.
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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1 stalk celery, sliced
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1 medium carrot, chopped
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1 teaspoon bottled minced garlic (2 cloves)
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3 14-ounce cans reduced-sodium chicken broth
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2 cups cut-up, peeled, and seeded butternut squash
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1 14-1/2-ounce can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
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1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
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1 small zucchini, halved lengthwise and sliced
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1 cup small broccoli and/or cauliflower florets
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1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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Freshly shredded Parmesan cheese (optional)
Directions
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. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese. Makes 8 side-dish servings.
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.
Nutrition information
Calories 92, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 51 mg, Sodium 530 mg, Carbohydrate 22 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 1, Medium-Fat Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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