ROASTED VEGETABLE SOUP

Roasted Vegetable Soup image

Provided by Valerie Bertinelli

Time 55m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 19

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Ingredients

1/2 recipe Roasted Winter Vegetables, recipe follows
1 tablespoon extra-virgin olive oil
4 cups unsalted vegetable stock
1 small head escarole, root-end removed, washed and cut into 1-inch strips
One 15-ounce can navy beans, drained and rinsed
1 leftover Parmesan rind or 1/2 cup grated Parmesan
Kosher salt
2 teaspoons fresh thyme leaves
2 teaspoons lemon zest (from about 1 1/2 lemons)
5 medium carrots, cut on the bias into 2-inch lengths
4 medium-large parsnips, halved lengthwise and cut on the bias into 2-inch lengths
3 medium golden beets, peeled and cut into 1/2-inch wedges
1 bunch radishes, trimmed
4 sprigs thyme
1 clove garlic, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest

Steps:

Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
Right before serving, stir in the thyme and lemon zest.
Preheat the oven to 425 degrees F.
In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.

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