Roasted vegetable soup

The idea behind this soup was that it would be a low calorie, hot meal I could turn to when I'm being inundated from all sides by images of delicious Christmas cookies, filled with butter and my mortal enemy/best friend -- carbohydrates.

So I turned to PW, subtracted the pasta (CARBS!) from her Roasted Vegetable Minestrone soup, and made it, simply, Roasted Vegetable soup. It is delicious. A 10 on the Lakshmi meter.

So first, I chopped up some zucchini, summer squash and mushrooms and drizzled them with olive oil and salt.

Then I roasted 'em. Here's how they look after a stint in the oven.

 

By the way, would anyone like to clean my oven? It is in a bad, bad way.

Next, I chopped up carrots, celery & onions and sauteed in olive oil.

 

 I rinsed some cannellini beans.

I chopped some green beans. Make yours smaller, more bite-sized, if you know what's good for you.

Then I threw it all together in a big pot with some chicken stock, boiled and simmered, dished it up, slapped a few slices of parmesan on the top ...

 

And I've been eating it for lunch ever since. It makes a lot of soup, which is exactly what I wanted/needed. It is my savior in times of outrageous carbohydrate cravings.

Please visit this link to PW's recipe. The only differences between her recipe and mine are that I didn't use pasta, and I used 1/2 teaspoon of turmeric instead of a quarter. It was worth it.