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4 servings, 1-1/4 cups each
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Substitute Italian parsley for the basil.
A cream-colored root vegetable in the carrot family, parsnips have a delicate, slightly sweet, nutty flavor.
Loaded with vegetables, this flavorful low-fat soup is an excellent source of fiber from the combination of beans and vegetables. And as a bonus, it's rich in vitamin A from the combination of carrots and sweet potatoes and a good source of both calcium from the cheese and iron from the beans.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Different veggies and the roasted flavor make this dish stand out.
We liked this soup with a few changes, using what was on hand. Quadrupled recipe, added 1/2 butternut squash, cut back a bit on peppers and sweet potatoes, did not use dressing but sprinkled with olive oil, balsamic vinegar, s&p plus Italian herbs then added mini dried cheese ravioli for the last 20 mins of heating through. I will add garlic next time. Very forgiving recipe that you can adjust to your liking. Enjoyed and have leftovers for another smaller meal which was my intent by making a big pot of soup!