Roasted Vegetarian Dinner


March 2, 2010, 5:57 am


This wonderful vegetarian dinner was easy to make. It used 15 different vegetables and only took about 15 minutes to prep. The baking time was 1-1/2 hours - and it was unattended. The house smelled wonderful and now we have leftovers for tomorrow, too.



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Recipes


White Bean Veggie Soup

1 cup chopped onion
1/2 cup sliced celery
1 cup carrots, sliced
2 teaspoon minced garlic
1 teaspoon vegetable oil
3 cups cooked white beans, drained and rinsed, divided in half
3-1/2 cups fat-free reduced-sodium chicken broth
2 cups broccoli florets
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground thyme leaves
1/4 teaspoon ground rosemary or minced leaves
Black pepper, to taste
1 cup frozen spinach leaves

Heat a large soup pan over high heat and add oil. Saute the onion, celery, carrots, and garlic in oil until lightly golden, about 3 minutes. Add half the beans, chicken broth, broccoli florets, and herbs to the soup pan and bring to a boil. Reduce the heat to a simmer and cook until the broccoli is tender, about 5 minutes.

While soup is cooking, process the remaining beans in a food processor or mash them until smooth. Stir the pureed beans and spinach into the soup; simmer until hot, about 2 minutes. Serve hot in soup bowls.


Servings:
Serves 6. 1-1/2 cups per serving.


Diabetic Exchanges:
Bread & Starch: 2.0
Lean Meat: 1.0


Total Preparation & Cooking Time: 40 min. (10 Prep, 30 Cook)



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