vegetable

Roasted Carrot Soup

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Ingredients

  • 1 small onion, roughly diced
  • 4 cups carrots, cut into sticks
  • 1 Tablespoon olive oil
  • 14.5-ounce can of white cannellini beans, rinsed and drained
  • 1 quart reduced sodium vegetable or chicken broth
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon cumin OR top with Parmesan cheese

Directions

  1. Preheat oven to 375° F. and toss the onion and carrot with the olive oil on a baking sheet.
  2. Bake 25-28 minutes, or until the vegetables are tender. Remove from oven.
  3. Add the roasted vegetables, beans, broth, and spice to a blender. Blend until very smooth.
  4. Add to a medium pot set over medium-low heat on the stove and warm through. Serve warm.

Minestrone Soup

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Ingredients

  • 1 1/2 10-ounce packages frozen vegetables, any type (or 1-2 cans of vegetables, 15 ounces each, low sodium rinsed and drained, such as green beans and carrots)
  • 2 cans crushed tomatoes, low-sodium (14.5 ounces each)
  • 2 cans broth, any flavor, low-sodium (14 ounces each)
  • 1 can beans, any type (15.5 ounces), rinsed and drained
  • 1 cup pasta, dry, any type
  • 1 tsp. no-sodium Italian seasoning
  • 1 tsp. or less salt

Directions

  1. In a large pot, combine frozen or canned vegetables, tomatoes, broth, and beans.
  2. Bring the soup to a boil and add the pasta, Italian seasoning, and salt. Then reduce to low heat.
  3. Let simmer for 6-8 minutes or until the pasta and vegetables are tender.