Roasted Vegetable and White Bean Soup

Ingredients

• 4 tablespoons Olive Oil
• 1 large Red Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Zucchini
• 4 cloves Garlic
• 28 oz Canned Diced Tomatoes
• 6 cups Vegetable Broth
• 15 oz Canned White Beans
• 2 teaspoons Fresh Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 large red onion into 1-inch pieces. Peel and cut the 2 medium carrots into 1/2-inch thick rounds. Cut the 2 stalks of celery into 1/2-inch pieces. Cut the 2 medium zucchini into 1-inch pieces. Peel and finely mince the 4 cloves of garlic.
3. 3In a large bowl, combine the cut red onion, carrots, celery, and zucchini. Add 2 tablespoons of Olive Oil, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and have slightly browned edges.
5. 5While the vegetables are roasting, heat the remaining 2 tablespoons of Olive Oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until it smells fragrant.
6. 6Carefully add the roasted vegetables from the baking sheet into the pot with the garlic. Pour in the 28 oz Canned Diced Tomatoes, 6 cups of Vegetable Broth, and the 15 oz Canned White Beans (drained and rinsed). Stir in the 2 teaspoons of Fresh Thyme.
7. 7Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
8. 8For a creamier texture, you can use an immersion blender to carefully blend about half of the soup directly in the pot until it reaches your desired consistency. Be cautious as the soup is hot.
9. 9Taste the soup and add more Salt and Black Pepper if needed. Serve the Roasted Vegetable and White Bean Soup hot.

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