Mediterranean 55 min

Mediterranean Roasted Vegetable Soup

Name: Mediterranean Roasted Vegetable Soup
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 red bell peppers, halved; 2 zucchini, cut into chunks; 1 medium eggplant, cubed; 1 pint cherry tomatoes; 1 large yellow onion, quartered; 6 cloves garlic, unpeeled; 4 tablespoons olive oil; 1 teaspoon dried oregano; 4 cups vegetable broth; 1 can (15 oz) white beans, drained; Fresh basil; Salt and black pepper; Parmesan rind (optional)

veganvegetariangluten-freehealthymeal-prep

Ingredientsfor 2

230

Cal

Protein

32g

Carbs

Fat

12 red bell peppers, halved
22 zucchini, cut into chunks
31 medium eggplant, cubed
41 pint cherry tomatoes
51 large yellow onion, quartered
66 cloves garlic, unpeeled
74 tablespoons olive oil
81 teaspoon dried oregano
94 cups vegetable broth
101 can (15 oz) white beans, drained
11Fresh basil
12Salt and black pepper
13Parmesan rind (optional)

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Instructions

1
Toss bell peppers, zucchini, eggplant, cherry tomatoes, and onion with olive oil, oregano, salt, and pepper. Spread on 2 baking sheets. Nestle garlic cloves among the vegetables. Roast at 425°F for 30–35 minutes until deeply caramelized.
2
Squeeze garlic from their skins. Transfer all roasted vegetables to a large pot. Add broth and Parmesan rind. Bring to a boil and simmer 10 minutes. Remove Parmesan rind.
3
Use an immersion blender to blend about half the soup, leaving plenty of chunky vegetable pieces. Add white beans and heat through. Stir in fresh basil and season. Serve with grated Parmesan and crusty bread.