Bean soup with roasted vegetables
Description
Hearty and aromatic soup. This vegetable soup is not only delicious but also healthy. Serve the soup hot.
Instructions
- 1
Step 1
1. Cut zucchini and squash into 1 cm cubes. Chop carrots and celery. Dice the onion. Rinse the white beans.
- 2
Step 2
2. Cut the string beans into pieces. Cut the white mushrooms into 4 parts. Preheat the oven to 260 degrees.
- 3
Step 3
3. In a bowl, mix zucchini, squash, and mushrooms with 1 tablespoon of olive oil and a pinch of salt. Divide the vegetables between two baking sheets and roast in a hot oven on the middle and upper racks for 5–10 minutes, until browned. Remove the vegetables from the oven and set aside.
- 4
Step 4
4. Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add carrots, onion, and celery. Cook until vegetables begin to brown, about 8 minutes. Add garlic and tomato paste. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in chicken broth, add tomatoes with their juice and 1 teaspoon of salt. Bring to a boil over high heat. Add white beans and green beans. Simmer for 15 minutes. Mix in the roasted vegetables. Add more salt if needed. Sprinkle with grated Parmesan cheese and serve.