Roasted Garden Vegetable Soup

By nurseliz

117 calories in 8 servings
protein-5 g
carbs-21 g
fiber-5 g
fat-2 g

Ingredients

• 1 head garlic, unpeeled
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cups reduced-sodium chicken broth
• 1 1/2 dicedpeeled russet potatoes
• 2 cups thinly sliced carrots
• 1 tbsp chopped fresh rosemary
• 1 large bunch Swiss chard, stemmed and leaves chopped
• 1 15 oz can cannellini beans, rinsed and drained
• 1/4 cup fresh basil leaves

Details

Preparation time 20mins

Preparation

Step 1

Heat oven to 425
Slice off top thiLet cool.rd of the garlic and discard. Wrap garlic in foil and roast 40 minutes.Unwrap and squeeze roasted garlic into small bowl. Set aside,
Heat oil in medium skillet over med-high heat. Addonion and cook, stirring until translucent, about 5 minutes.Transfer to slow cooker. Add next 6 ingredients and two-thirds of the reserved roasted garlic (chill the rest)
Cover and cook until potatoes are tender 4-6 hours on low. Add basil and season to taste. Serve soup with remaining garlic to spread on crusty bread.