Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 25
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 425 grams can cannellini beans, rinsed; 2 larges carrots, peeled, thinly sliced; 473 milliliters fat-free reduced-sodium chicken broth, divided; 59 milliliters chopped fresh basil; 237 milliliters KRAFT 2% Milk Shredded Italian* Three Cheese Blend; 59 milliliters KRAFT Lite House Italian Dressing; 1 large parsnip, peeled, thinly sliced; 1 large red pepper, cut into 1/2-inch chunks; 1 large sweet potato, peeled, cut into 1/2-inch chunks

Roasted Vegetable Soup might be just the soup you are searching for. This gluten free recipe serves 25. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 57 calories. Head to the store and pick up chicken broth, cannellini beans, basil, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Heat oven to 375F.

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Oven

Spread vegetables onto bottom of 15x10x1-inch pan.

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Vegetable

Spread

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Frying Pan

Drizzle with dressing; toss to evenly coat vegetables.

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Vegetable

Bake 40 to 45 min. or until tender, stirring after 20 min.

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Oven

Add 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth.

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Vegetable

Broth

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Blender

Pour into large saucepan.

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Sauce Pan

Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.

Ingredients you will need

Black Pepper