Roasted Vegetable Soup

• 1 Red Onion, quartered
• 4 small golden beets, peeled and halved
• 1/2 pound baby carrots
• 1 container of cherry tomatoes, rinsed and dried (about 1/2 pound)
• 1 fennel bulb, quartered and leafy green top removed, but reserved
• 1-8oz package of mushrooms, stems trimmed
• 1 shallot, peeled and halved
• 1 bulb of garlic, unpeeled and halved- cutting across the cloves
• 1 large potato, scrubbed and cut in medium cubes
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 2 quarts chicken or vegetable broth
• 1 10 oz bag baby spinach, rinsed
• 1/2 pound cooked small pasta or 1 cup cooked rice
• Optional:
• 1 can cannelini beans, drained and rinsed
• white truffle oil

1. Preheat oven to 400 degrees.
2. Remove outer skin from beets, red onion and shallot. Cut into large chunks.
3. Place vegetables on a large baking sheets and drizzle over 1/4 cup olive oil and sprinkle with salt and pepper. Toss. (You can do this in a large bowl or Ziploc bag if it's easier). Roast vegetables in the oven for about 40 minutes.
4. Once roasted, transfer to a large soup pot and add broth, bay leaf and beans, if using. Bring to a boil. Simmer 5 minutes to blend flavors. Add spinach. Put rice or cooked pasta into serving bowls and ladle soup over top. Drizzle with white truffle oil. Garnish with fennel fronds.

red onion, golden beets, carrots, tomatoes, fennel bulb, mushrooms, shallot, garlic, potato, ubc, salt, pepper, bay leaf, chicken, baby spinach, pasta, cannelini beans, truffle oil

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-soup-1200016 (may not work)