Roasted Vegetable & White Bean Soup

Ingredients

• 1 med DELICATA SQUASH W/SKIN, RAW
• 1 med RED BELL PEPPER, RAW
• 1 med GREEN BELL PEPPER, RAW
• 1 medium CARROT, RAW
• 1 cup ONION, RAW, CHOPPED
• 3 cloveS GARLIC, RAW
• 5 cups VEGETABLE BROTH, ORGANIC, LOW SODIUM
• 2 cup WHITE BEANS, PRECOOKED NO ADDED SALT
• 1 1/2 tbsp TARRAGON, DRIED, GROUND
• 3 tbsp PARSLEY, RAW
• 1 tbsp LEMON JUICE, fresh
• 1 1/2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 1/2 tsp SALT, SEA
• 1 tsp BLACK PEPPER, GROUND

Instructions

1. Heat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Cube all vegetables and chop onion and garlic.
4. Toss vegetables with oil, salt and pepper on baking sheet and roast for 20 minutes.
5. Warm broth in a pot and add vegetables, beans, tarragon and parsley.
6. Bring to a boil, reduce heat and simmer 15 minutes.
7. Add lemon juice right before serving.

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