ROASTED VEGETABLE SOUP PIONEER WOMAN RECIPES

Steps:

• Preheat oven to 500 degrees.Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes. Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric. Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.Serve with Parmesan shavings and crusty Italian bread.

Steps:

• Preheat the oven to 500°. On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.
• Transfer the vegetables to a large saucepan. Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes.
• Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into deep bowls. Top with a dollop of crème fraîche and the chopped fresh dill and serve at once.