Roasted Tomato and Vegetable Soup

Name: Roasted Tomato and Vegetable Soup
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 stalk celery, sliced; 1 medium carrot, chopped; 1 teaspoon bottled minced garlic (2 cloves); 3 14 ounce cans reduced-sodium chicken broth; 2 cups cut-up, peeled, and seeded butternut squash; 1 14 1/2 ounce can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained; 1 15; - 19 ounce can white kidney beans (cannellini beans), rinsed and drained 1; small zucchini, halved lengthwise and sliced 1; cup small broccoli and/or cauliflower florets 1; tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed 1/4; teaspoon salt 1/4; teaspoon freshly ground black pepper Freshly shredded Parmesan cheese (optional)

Roasted Tomato and Vegetable Soup was pinched from <a href="http://www.diabeticlivingonline.com/recipe/soups/roasted-tomato-and-vegetable-soup/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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1 tablespoon olive oil

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1 medium onion, chopped

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1 stalk celery, sliced

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1 medium carrot, chopped

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1 teaspoon bottled minced garlic (2 cloves)

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3 14 ounce cans reduced-sodium chicken broth

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2 cups cut-up, peeled, and seeded butternut squash

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1 14 1/2 ounce can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained

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1 15

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- 19 ounce can white kidney beans (cannellini beans), rinsed and drained 1

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small zucchini, halved lengthwise and sliced 1

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cup small broccoli and/or cauliflower florets 1

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tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed 1/4

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teaspoon salt 1/4

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teaspoon freshly ground black pepper Freshly shredded Parmesan cheese (optional)

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