Roasted Vegetable Soup

Roasted Vegetable Soup

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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

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