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Roasted Vegetable Soup
Makes 8 main dish servings (about 2 cups each)
or 16 side dish servings (about 1 cup each)

Vegetable cooking spray
1 medium eggplant, unpeeled
2 medium zucchini
1 large sweet potato, peeled
1 large white potato, unpeeled
2 large red peppers
1 leek
1 teaspoon dried rosemary leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
6 cloves garlic
15 1/2 oz can chickpeas, drained, rinsed or 1 1/2 cups dried chickpeas, cooked
15 1/2 oz can kidney beans, drained, or 1 1/2 cups dried kidney beans, cooked
15 can blackeye peas, drained, rinsed or 1 1/2 cups dried blackeye peas, cooked
4 14 1/2 ounces cans broth
1/4 cup dry white wine (optional)
2 to 3 teaspoons white balsamic vinegar
Salt & Pepper

Line large jelly roll pan with aluminum foil; spray with cooking
spray. Cut eggplant, zucchini, sweet and white potatoes, peppers
and leek into 3/4 to 1-inch pieces. Arrange vegetables on jelly
roll pan; spray generously with cooking spray and sprinkle with
combined herbs. Bake in preheated 425 F oven until vegetables are
browned and tender, about 30 minutes.

Spray large saucepan with cooking spray; heat over medium heat
until hot. Saute garlic until tender, 2 to 3 minutes. Add roasted
vegetables, beans, vegetable broth, wine and vinegar; heat to
boiling. Reduce heat and simmer, covered, 5 to 10 minutes. Season
to taste with salt and pepper.


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