Easy Roasted Vegetable Soup (Sheet Pan Method)

Ingredients

• 1 lb (450 g) carrots, peeled and cut into 1/2-inch pieces
• 2 red bell peppers, seeded and chopped
• 1 medium zucchini, chopped
• 1 pint (300 g) cherry tomatoes
• 1 large yellow onion, chopped
• 5 garlic cloves, peeled
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 can (15 oz/425 g) cannellini beans, drained and rinsed
• 3-4 cups (720-960 ml) vegetable broth
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 tablespoons chopped fresh parsley, for serving
• Extra olive oil, for serving