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 oven to 400°F (200°C).
2. 2Chop all vegetables into roughly equal sized pieces.
3. 3Toss vegetables with 2 tablespoons of olive oil, salt, and pepper.
4. 4Roast vegetables for 30 minutes, or until tender and slightly caramelized.
5. 5Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat.
6. 6Add the minced garlic and cook for 1 minute, until fragrant.
7. 7Add the roasted vegetables, diced tomatoes, vegetable broth, white beans, and thyme to the pot.
8. 8Bring to a boil, then reduce heat and simmer for 15 minutes.
9. 9Use an immersion blender to partially blend the soup for a creamy texture (optional).
10. 10Season with additional salt and pepper to taste.
11. 11Serve hot.

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