Roasted Vegetable Soup

2 to 3 parsnips, peeled, quartered lengthwise, and chopped

4 carrots, peeled, quartered lengthwise, and chopped

1 large red onion, chopped

1 head Savoy cabbage, cored and cut into eighths

8 fresh plum tomatoes, or canned

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 garlic cloves, minced

2 celery stalks, finely chopped

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch leaf spinach, well washed and chopped

Shaved Parmesan cheese, for garnish

Heat oven to 375°F.

Place the parsnips, carrots, onion, cabbage, and tomatoes, in separate piles on a large roasting pan and drizzle with 1 tablespoon of oil.  Sprinkle with salt and pepper.

Place the pan in the oven and roast for about 45 minutes, checking occasionally and removing any vegetables as they brown.  Do not allow them to burn.

Place a large stockpot over medium heat and, when it is hot, add the remaining 1 tablespoon oil.  Add the garlic and celery and cook until they are golden, about 3 minutes.

Roughly chop the cabbage and tomatoes and add them to the stockpot.  Add the remaining vegetables, beans, and chicken or vegetable stock.  Bring to a boil.  Lower the heat and simmer, uncovered, for 20 minutes. 

Add the spinach.

Serve immediately, garnished with the shaved Parmesan cheese, or cover and refrigerate for up to 2 days.

Makes about 10 cups.

From The Figs Table by Todd English and Sally Sampson