Roasted Vegetable and Cannellini Bean Soup
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Roasted Vegetable and Cannellini Bean Soup
Roasted Vegetable and Cannellini Bean Soup
Ingredients
2 cups coarsley chopped cauliflower
2 cups 1/2-inch cubes butternut squash
1 cup coarsely chopped onion
1 tbsp. olive oil
1 (32- oz.) jar Raley's Cioppino Seafood Sauce
1 cup vegetable broth
1 cup fresh or frozen corn
1/2 cup red wine
2 tsp. Italian herb seasoning
1 (15- oz.) can Raley's Cannellini Beans, rinsed and drained
Directions

Prep: 15 minutes, Cook: about 45 minutes, Serves: 4 to 6

1. Toss cauliflower, butternut squash and onion with olive oil. Spread on a baking sheet and roast at 400°F for 30 minutes or until lightly browned, stirring once.

2. Add to a large saucepan with cioppino sauce, broth, corn, wine, seasoning and beans. Bring to a boil and simmer for at least 15 minutes.

Nutritional Information:
284 calories, 9 g protein, 6 g total fat (1 g sat.), 45 g carbohydrate, 9 g fiber, 15 g sugar, 0 mg cholesterol, 1200 mg sodium, 7 points