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.