Italian · Soup

Roasted Summer Vegetable Soup

Name: Roasted Summer Vegetable Soup
Yield: 6 servings
Cuisine: Italian
Ingredients: Vegetable; 548g eggplant; 227g carrots; 196g summer squash; 738g tomatoes; 110g yellow onion; 119g red pepper; 27g olive oil; 12g salt; 11g fresh basil; 24g Thyme; 108g chard; 10g fresh thyme; 108g olive oil; 6g garlic; 60g walnuts; 74g Parmesan; 6g salt; 1g pepper

dinnerlunchVegetarianGluten-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

Vegetable
eggplant1¼ lb
carrots8 oz
summer squash7 oz
tomatoes1¾ lb
yellow onion4 oz
red pepper4¼ oz
olive oil1 oz
salt½ oz
fresh basil½ oz
Thyme¾ oz
chard3¾ oz
fresh thyme¼ oz
olive oil3¾ oz
garlic¼ oz
walnuts2 oz
Parmesan2½ oz
salt¼ oz
pepper0 oz

Instructions

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