Roasting some of the veggies in this soup intensifies their flavor, adding a robust and hearty element. I haven’t added pasta but you certainly could. If you want to jazz it up even further, throw in some frozen pre-made meatballs.
Splash of Olive Oil
1 head of Garlic (use half)
2 Carrots, peeled and sliced on the diagonal
2 Onions, chopped roughly
1 Turnip, peeled and diced into 1/2” cubes
1/4 of a Cauliflower, broken into florets
1 Large Potato, diced (Yukon Gold)
1 Tbsp. Herbs de Provence
1 Large can of Tomato Sauce
8 cups Water
1 Tbsp. Dried Basil
2 handfuls of Fresh Green Beans, chopped into thirds
1 Green Pepper, chopped
1 can (15oz.) of chickpeas or cannellini beans, rinsed
Salt to Taste
4 cups Mustard Greens or Mesclun Lettuces or Spinach, chopped
Optional Garnish: Grated Parmesan
Preheat oven to 450F. On a large baking sheet, arrange head of garlic in the center, surrounded by carrots, onion, turnip, cauliflower, and potato. Drizzle with oil and toss. Sprinkle Herbs de Provence over. Bake for 45 minutes or so, until the veggies brown. You’ve got to check every 10-15 minutes and turn them so they color evenly. Turn off oven but leave the roasted veggies in while you’re working on the soup base.
In a large stock pot, pour in tomato sauce, add water. Turn heat to high. Add basil, green beans, chickpeas, and green pepper. Once at a boil, low to a simmer and add roasted veggies. Squish half of the roasted garlic out of its jacket and into the soup. Simmer for 30-45 minutes or until veggies are tender. Taste and add salt if needed.
Just before serving stir in the greens and cook until wilted, this will take just a few minutes.
Garnish with parmesan and serve with a wedge of buttered bread.