Roasted Vegetable Soup Recipe | Valerie Bertinelli

Ingredients

• 1/2 recipe Roasted Winter Vegetables, recipe follows
• 1 tablespoon extra-virgin olive oil
• 4 cups unsalted vegetable stock
• 1 small head escarole, root-end removed, washed and cut into 1-inch strips
• One 15-ounce can navy beans, drained and rinsed
• 1 leftover Parmesan rind or 1/2 cup grated Parmesan
• Kosher salt
• 2 teaspoons fresh thyme leaves
• 2 teaspoons lemon zest (from about 1 1/2 lemons)
• 5 medium carrots, cut on the bias into 2-inch lengths
• 4 medium-large parsnips, halved lengthwise and cut on the bias into 2-inch lengths
• 3 medium golden beets, peeled and cut into 1/2-inch wedges
• 1 bunch radishes, trimmed
• 4 sprigs thyme
• 1 clove garlic, coarsely chopped
• 3 tablespoons olive oil
• 1/2 teaspoon freshly grated nutmeg
• freshly ground black pepper
• 1 teaspoon finely grated lemon zest