1. Slice each first 6 ingredients in half. Evenly arrange them on a sheet pan along with the mushrooms. Drizzle vegetables with olive oil, salt and pepper. Roast vegetables for about 10 minutes in a pre-heated 450 degree oven. Set aside..
2. In a large pot, sauté garlic and onion with a little olive oil. Add dried herbs. When onion is almost translucent, add your canned tomatoes, chicken stock, thyme, and bay leaf. Season with salt and pepper. Simmer for about 20 minutes.
3. When the roasted vegetables are cool enough to handle, cut them up in 1/2" cubes. Add vegetables to soup and let simmer for another 15 minutes. Season with salt and pepper again if needed.
4. Serve soup in bowls and garnish with a tablespoon of ricotta cheese on top with some torn or cut up fresh basil.
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|Serving Size: 1 Serving (803g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (39%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 18mg||6 %|
|Sodium 795.7mg||27 %|
|Potassium 1282.4mg||34 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 27.6g|
|Protein 17.3g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 322
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