Monday, January 10, 2011

Roasted Vegetable Soup

Here is a nice little soup to try for a cold and blustery day like today
Roasted Vegetable Soup recipe
1 large parsnip, peeled, thinly sliced
2 large  carrots, peeled, thinly sliced
1 large red pepper, cut into 1/2-inch chunks
1 large  sweet potato, peeled, cut into 1/2-inch chunks
1/4 cup KRAFT Light House Italian Dressing
2-1/2 cups  fat-free reduced-sodium chicken broth, divided
1 can (15 oz.) cannellini beans, rinsed
1/2 tsp.  freshly ground black pepper
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup  chopped fresh basil

Make It

HEAT oven to 375ºF.
SPREAD vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until vegetables are tender, stirring after 20 min.
ADD 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
SERVE topped with cheese and basil.
* Made with quality cheeses crafted in the USA.
Substitute Italian parsley for the basil.
Calories  280 Total fat  7 g Saturated fat  3 g Cholesterol  15 mg Sodium  790 mg Carbohydrate  40 g Dietary fiber  12 g Sugars  8 g Protein  17 g Vitamin A  270 %DV Vitamin C  50 %DV Calcium  50 %DV
Iron  15 %DV

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