213 - Chef Robert's Roast

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      Title: Chef RobertaCOs Roasted Vegetable Soup
 Categories: Vegetables, Mushroom, Squash, Herbs, Beans
      Yield: 6 servings
 
      2    Carrots; diced
      4    Mushrooms; diced
      1    Bell pepper; diced
      1 sm Butternut squash; peeled,
           - seeded, chopped
      1 lg Onion, diced
      3 cl Garlic
      2 ts Oil
      2    Sprigs fresh thyme
     14 oz Can diced tomatoes
     32 oz Vegetable stock
    1/2 ts Black pepper
  1 1/2 c  Kale; shredded
    1/4 c  Chopped parsley
     15 oz Can drained cannellini
           - beans
 
  Set the oven @ 425AoF/218AoC.
 
  Spread carrots, mushrooms, pepper, squash, onion and
  garlic in a single layer on a sheet pan, drizzle on the
  oil and mix with your hands to evenly distribute the
  oil.
 
  Roast for 30 minutes, stirring them halfway.
 
  Pour the thyme and tomatoes over the vegetables and
  roast another 15 minutes, just until the tomatoes and
  the vegetables have turned slightly golden brown.
 
  Remove thyme stems. Use a spatula to transfer the
  vegetable and tomato mixture into a large saucepan, then
  slowly add the stock.
 
  Season with pepper and simmer for 10 to 20 minutes.
 
  Rinse the cannellini beans. Add the beans and kale and
  simmer 5 to 10 minutes, until the kale has wilted.
 
  Add the parsley, stir to combine, and remove from heat.
  Serve warm.
 
  Serves six.
 
  by Chef Robert Lewis
 
  RECIPE FROM: https://www.diabetesselfmanagement.com
 
  Uncle Dirty Dave's Archives
 
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