Roasted Vegetable Soup

3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon quality extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste

Preheat oven to 500°F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

Nutritional Information:

    Per serving:
    92 calories
    5 g total fat (1 g sat)
    0 mg cholesterol
    12 g carbohydrate
    2 g protein
    3 g fiber
    150 mg sodium

Calphalon Classic Bakeware 8-Inch Square Nonstick Cake Pan

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