From Newsgroup: rec.autos.sport.f1

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef RobertaCOs Roasted Vegetable Soup
Categories: Vegetables, Mushroom, Squash, Herbs, Beans
Yield: 6 servings

2 Carrots; diced
4 Mushrooms; diced
1 Bell pepper; diced
1 sm Butternut squash; peeled,
- seeded, chopped
1 lg Onion, diced
3 cl Garlic
2 ts Oil
2 Sprigs fresh thyme
14 oz Can diced tomatoes
32 oz Vegetable stock
1/2 ts Black pepper
1 1/2 c Kale; shredded
1/4 c Chopped parsley
15 oz Can drained cannellini
- beans

Set the oven @ 425AoF/218AoC.

Spread carrots, mushrooms, pepper, squash, onion and
garlic in a single layer on a sheet pan, drizzle on the
oil and mix with your hands to evenly distribute the
oil.

Roast for 30 minutes, stirring them halfway.

Pour the thyme and tomatoes over the vegetables and
roast another 15 minutes, just until the tomatoes and
the vegetables have turned slightly golden brown.

Remove thyme stems. Use a spatula to transfer the
vegetable and tomato mixture into a large saucepan, then
slowly add the stock.

Season with pepper and simmer for 10 to 20 minutes.

Rinse the cannellini beans. Add the beans and kale and
simmer 5 to 10 minutes, until the kale has wilted.

Add the parsley, stir to combine, and remove from heat.
Serve warm.

Serves six.

by Chef Robert Lewis

RECIPE FROM: https://www.diabetesselfmanagement.com

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