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Roasted Tomato And Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 3 14-ounce cans reduced-sodium chicken broth
• 2 cups peeled, seeded, and chopped butternut squash
• 1 14.5-ounce can fire-roasted diced tomatoes or one 14.5-ounce can diced tomatoes, undrained
• 1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
• 1 small zucchini, halved lengthwise and sliced
• 1 cup small broccoli and/or cauliflower florets
• 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Freshly shredded Parmesan cheese (optional)

Directions

1. In a Dutch oven heat oil over medium heat.
2. Add onion, celery, carrot, and garlic and cook for 5 minutes.
3. Stir in broth, squash, and undrained tomatoes.
4. Simmer, covered, for 20 minutes.
5. Add remaining ingredients except cheese and cook for 5 minutes.
6. Sprinkle each serving with Parmesan cheese.

Attribution