ROASTED VEGETABLE SOUP (a 3 banana difficulty level)

Recently, I saw a recipe for a Roasted Vegetable Soup and I thought, 'Hey, I like soup.  I like roasted vegetables.  What a great combo!  Let's see what I can do with this!' 

It did pretty well, but I had one thing off a bit.  I thought Brussels Sprouts would go quite nicely in this soup, but they just didn't quite fit right.  They weren't bad in the soup, just not as good as I had hoped.  For as good as Roasted Brussels Sprouts are (http://www.anymonkeycan.com/2011/04/balsamic-roasted-brussels-sprouts-with.html ) in other recipes, it's just a shame to use them when they don't reach their full potential of goodness.  Soooo....please ignore the Brussels Sprouts in some of the photos and let's get started!

But first, keep in mind that if you like to use Dried Beans, then you'll want to brine them overnight (at least 8 hours.)  Don't let the long list of ingredients scare you.  That's what happens when you make vegetable soup!

WHAT YOU NEED:

(The Soup Vegetables, etc)
1 c Dried Cannellini Beans - Rinsed & Picked Over
2 T Kosher Salt
2 T Unsalted Butter

1/2 of a Red Onion - Finely Chopped

4 Celery Stalks - Chopped in 1/4 inch pieces

2-3 Carrots - Finely Slices (with a Vegetable Peeler)

5 Garlic Cloves - Minced

1 Sprig Fennel

4 c Vegetable/Chicken Broth

1.5 c Water

1-2 Pieces of Parmesan Cheese Rind

6-8 Scallions - Chopped

1 c Mushrooms - Sliced

2 T Kosher Salt

1.5 c V8 Juice (Spicy)

Lime Wedges (optional)

Avocado - Sliced (optional)

Sriracha Hot Sauce (optional)

Shredded Cheese - Stella Fontinella (optional)

(The Roasting Vegetables, etc)

1/2 Head Red Cabbage - cut in 1/2 inch pieces

2 Zucchini Squash - in 1/2 inch Slices
2 Yellow Squash - in 1/2 inch Slices
Garlic Cloves from 1 head of Garlic (about 10-15) - Peeled
1/2 of a Red Onion - cut in 1/2 inch pieces
3-4 T Extra Virgin Olive Oil
Kosher Salt to taste
2-3 Sprigs of Rosemary

WHAT ELSE YOU NEED:

6 Quart Pot

Roasting Pan (or Rimmed Cookie Sheet)

Chef's Knife

Cutting Board

Large Bowl

WHAT YOU DO:
(for the soup)
1.  Dissolve 2 T of Salt in 2 Quarts of cold Water in the Large Pot.  Add the Beans & Soak overnight.  Drain & Rinse well. 
2.  Melt the Butter over Medium High & Saute the Celery, Chopped Onion, & Carrots for 10-15 min (or until softened)



Pre Saute



Post Saute



3.  Add the Minced Garlic & Saute for about 2 minutes more

4.  Remove from Pot, Cover & set aside

**Pre Heat the Oven to 350 deg**

5.  Add Beans into the now empty Pot along with the Vegetable Broth & 1.5 c Water, Parmesan Cheese Rinds, & Fennel Sprig.  Bring to a Simmer over Medium High Heat, Then reduce Heat to Low, keep covered & Simmer 45 min or until the Beans are soft.

(after the soup is started, now it is time to commence roasting of the vegetables)
6.  In the Large Bowl, add Zucchini Squash then Drizzle with the Olive Oil & Sprinkle with Kosher Salt;  next add the Yellow Squash to the Zucchini, Drizzle with Olive Oil & Sprinkle with Salt; Repeat this sequence for the remaining of Vegetables to be Roasted (Garlic, Onion, Cabbage)

7.  Add the Salted & Oiled Vegetables along with the Rosemary Sprigs to the Roasting Pan & roast in the Oven for 20-30 minutes.  (A quick drizzle of Oil & Sprinkle of Salt can be added here)

Pre Roasted Vegetables

Post Roasted Vegetables

(Now it's time to introduce the Roasted Vegetables & the Soup)

8.  After the Beans (step 5) are soft, Remove & Discard the Rinds & Fennel Sprig.  Add the Mushrooms, V8 juice, the Sauteed Celery, Onions, Carrots, Garlic (step 2-3), & the Scallions. 

9.  Remove the Rosemary Sprigs from the Roasted Vegetables & add the Roasted Vegetables to the Soup. 

10. Over Medium High, bring Soup to a Simmer, then Cook for 10-15 minutes or until the Mushrooms are soft.

11.  Serve & enjoy with Salt & Pepper to taste as well as a Lime Wedge, Avocado Slices, & maybe topped with some Shredded Cheese! 

This is basically a 2 for 1 recipe.  You are making 2 recipes (soup & roasted vegetables) then combining them at the end for 1 delicious soup recipe.  There is a fair amount of prep work with cutting all the veggies, but since you are Roasting the Vegetables after you have started the soup you maximize your time.

Please remember that Soup is a matter of taste, that is why it says Kosher Salt & Pepper to Taste.  Some monkeys (like this one) like a little spice in their soup.  That's why I like to add a little bit of Sriracha Hot Chili Sauce aka "Rooster Sauce."  I also like the squeeze of lime juice just as I'm serving the soup.  If Lime ain't your thing, then omit it!  Same goes for the Cheese!

Well, I hope you enjoyed this Soup adventure as much as I did.  Please remember that 'anymonkeycan' cook a wonderful Roasted Vegetable Soup because 'this one' just did!

Until next time, your friendly neighborweb monkey!