End of Summer Veggie Soup
1 fennel, chopped into large chunks
5 roma tomatoes, quartered and seeded
1 red bell pepper, chopped into large chunks
2 medium zucchini, chopped into large chunks
3-4 T tomato paste
3T Garlic-Chili-Spiked Olive Oil (Grub recipe)
juice of one lemon
zest of one lemon
salt & pepper
1t fresh rosemary, chopped
1 can of white beans (or leftover frozen beans, thawed)
leftover brown or wild rice (or any grain, for that matter)
Place all cut veggies into a baking dish and toss with rest of ingredients, not including water, rice, and beans. Roast, uncovered, for 45-55 minutes at 375 degrees. Toss half way through.
Let veggies cool slightly and blend with tomato paste in blender until smooth. Be careful the lid doesn’t pop off due to the heat. (You may want to cover the lid with a towel just to be safe.) Adjust consistency with a little water. Adjust the salt, pepper, and garlic powder to taste.
Top with a generous dollop of warm rice and beans and a drizzle of Garlic-Chili-Spiked Olive Oil.
So, there you have it. A warm, nourishing way to end a long rainy day.