Roasted vegetable soup
Roasting the vegetables first gives this chunky tomato and white bean soup a sweet, toasty depth plain vegetable soup never has.
- 60 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.95 a serving
- 310 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 zucchini, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 3 carrots, sliced into thick coins
- 1 yellow onion, cut into chunks
- 1 package cherry tomatoes, 10 oz
- 3 cloves garlic, minced
- 5 cups vegetable broth
- 1 can diced tomatoes, with the juice
- 1 can cannellini beans, drained and rinsed
- 2 cups baby spinach
- ¼ cup grated parmesan (optional)
From your pantry
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1½ tsp salt
- ½ tsp black pepper
Each serving has about 310 calories, 12 g protein, 43 g carbs and 11 g fat, and costs about $3.95 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No zucchini? Yellow squash works.
- No red bell peppers? Yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No diced tomatoes? Crushed tomatoes work.
- No baby spinach? Kale or arugula works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Cut the zucchini, bell pepper, carrots and onion into bite-size chunks and the garlic.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Spread the vegetables and cherry tomatoes over two rimmed baking sheets. with the oil, sprinkle with the Italian seasoning, salt and pepper, and toss.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Dolly’s tip: Use two pans. Piled-up vegetables steam instead of roasting.for 30 minutes, stirring halfway, until everything is tender and in spots.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 30 min
Scrape the vegetables and any juices into a large pot. Stir in the garlic and cook over medium heat for 1 minute.
Medium heatTimer: 1 min
Add the broth, diced tomatoes and beans, and cook for 10 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 10 min
Stir in the spinach until it , then taste and add salt at a time.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Low heat
Ladle into bowls and top with parmesan.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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