Tomato And White Bean Soup With Roasted Vegetables

[Guest guest]

It was a rainy day yesterday so I had been saving this recipe, and finally had

time to make, My husband loved it, he finished it today for lunch.

 

Tomato And White Bean Soup With Roasted Vegetables

 

2 tablespoons olive oil

1/3 cup diced carrots

6 cloves garlic, minced

1/3 cup diced eggplant

1 14 1/2-ounce can whole plum tomatoes

1/3 cup diced celery tomatoes, drained

1/3 cup diced parsnip

20 fresh basil leaves

1/3cup diced onions

5 fresh sage leaves

salt and freshly ground black pepper

1 2/3 cups vegetable stock or water

1 15-ounce can white beans, drained and rinsed

 

In a medium stockpot, heat 1 tablespoon of olive oil over medium heat, add the

garlic, and cook, stirring, until golden, about 1 minute. Add the tomatoes, 14

of the basil leaves and the sage leaves. Cook for 7 minutes, then add vegetable

stock. Bring to a boil and reduce the heat to a simmer for 15 minutes.

Meanwhile, preheat the oven to 350°F. Toss all the vegetables with the remaining

1 tablespoon olive oil. Season with salt and pepper to taste and place on a

nonstick baking tray. Roast in the oven for 15 minutes, or until the vegetables

are tender.

Add the beans to the soup and stir. Remove from the heat and puree soup with an

electric handheld blender or in a food processor. Season with salt and pepper to

taste.

Add the roasted vegetables to the soup puree and stir over low heat. Serve,

garnished with the remaining 6 basil leaves. Serves 6.

 

 

 

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