Best Roasted Vegetable Fagioli Soup With Winter Pesto Recipes

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ROASTED WINTER VEGETABLE SOUP

Steps:

• Heat oven to 425°F.
• In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
• In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
• Ladle into serving bowls, and garnish with additional cheese.

ROASTED WINTER VEGETABLE SOUP

Steps:

• With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
• Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
• Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
• Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
• While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
• Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

ROASTED VEGETABLE FAGIOLI SOUP WITH WINTER PESTO

Steps:

• Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes. Add the beans and vegetable broth. Season with salt and pepper and simmer until the beans are tender, about 1 hour.
• Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.
• When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.
• Add the fusilli and simmer until pasta is tender, about 10 minutes.
• Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle into four large bowls.
• Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
• Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
• While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
• Cook the orzo according to package instructions.
• Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
• Serve warm or chilled.
• Enjoy!

WINTER VEGETABLE SOUPE AU PISTOU

Steps:

• In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they've been drained and rinsed).
• While the soup is simmering, make the pistou if you don't already have some in your freezer.
• Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.

ROASTED WINTER VEGETABLE AND SQUASH SOUP

Steps:

• Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
• Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
• Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.