So we have been busy digging out a major snow storm in the Northeast.
This rich vegetable soup gets the intense flavor from the roasted vegetables.
2 to 3 parsnips, peeled, if desired, quartered lengthwise, and choppedPreheat the oven to 375 degrees.
4 carrots, peeled, if desired, quartered lengthwise, and chopped
1 large red onion, chopped
1 head savoy cabbage, quarted and cut in eights
8 fresh plumb tomatoes (you can use canned if not available)
2 Tbsp Olive Oil
1 tsp kosher salt
1/2 tsp black pepper
2 garlic cloves minced
2 celery stalks finely chopped
2 cups cooked white cannellini beans, rinsed and drained
6 cups Chicken Broth (low-sodium if canned)
1 bunch leaf spinach
Shaved Parmesan Cheese for garnish
Place the parsnips, carrots, onion, cabbage, and tomatoes in separate piles on a large roasting pan and drizzle with 1 Tbsp oil, Sprinkle with the salt and pepper.
Place the pan in the oven and roast for about 45 minutes, checking occasionally and removing any vegetables as they become brown. Do not allow them to burn.
Place a large stock pot over medium heat and, when it is hot, add the remaining oil. Add the garlic and celery and cook until they are golden, about 3 minutes.
Roughly chop the cabbage and tomatoes and add them to the stockpot. Add the remaining vegetables, beans, and Chicken Broth. Bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
Add the spinach.
Serve immediately, garnished with the shaved Parmesan cheese or cover and refrigerate up to 2 days.
I served with some great crusty whole grain bread...mmmm.