Roasted Vegetable Soup

• Olive oil
• 1 cup each roasted zucchini, eggplant, potatoes, onions, carrots and tomatoes
• 4 cups chicken stock
• 1 can cannelini beans
• 1 box Acini di Pepi or other short pasta
• 6 slices French bread
• 1 clove garlic, cut in half
• Parmesan cheese for garnish

1. In a large saucepan, heat 2 tablespoons olive oil.
2. Add zucchini, eggplant, potatoes, onions and carrots.
3. Heat through and then add 4 cups chicken stock, roasted tomatoes and 1 can cannelini beans.
4. Bring to a boil, reduce heat and allow to simmer for 15 minutes.
5. Add the pasta and let simmer.
6. Meanwhile, drizzle bread slices with olive oil and rub each with garlic.
7. Toast for 5 minutes in a 400 degree oven.
8. Serve soup garnished with crouton and grated parmesan.

olive oil, zucchini, chicken stock, cannelini beans, pasta, bread, clove garlic, parmesan cheese

Taken from www.foodnetwork.com/recipes/roasted-vegetable-soup-recipe0.html (may not work)