Rustic Roasted Vegetable Soup

You will fall for this vegetarian soup. It's full of good for you foods.

Serves 4-6

Ingredients

• Nonstick vegetable oil spray
• 4 medium carrots, peeled, halved and or quartered lengthwise depending on the thickness of carrot. Thinner gets halved, thicker gets quartered
• One 8-ounce package mushrooms, slice each mushroom in half
• 1 small head of broccoli, pieces removed from stalk
• ½ medium onion cut into quarters
• 1 medium sweet potato, equal to about 2 cups peeled, cut into chunks
• 4-5 garlic cloves, unpeeled
• 1 tablespoon Spanish olive oil
• Sprinkle salt and pepper
• 3 cups chopped fresh baby spinach
• 4-½ cups (or more) vegetable broth (equal to a 32 ounce container)
• 1-½ to 2 cups of water
• ½ tablespoon cumin
• ½ tablespoon oregano
• 1 (15 ounce) can navy beans, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. Preheat oven to 400°F. Spray rimmed baking sheet with canola oil spray.
2. Arrange carrots, mushrooms, broccoli, onion, sweet potato, and garlic on sheet. Drizzle with Spanish olive oil. Sprinkle with salt and pepper. Toss to coat.
3. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes. Cool for a few minutes before next step.
4. Place vegetables on a work surface and cut into bite-size pieces and set aside. Squeeze garlic cloves out of the skin and set aside.
5. Transfer vegetables and garlic to soup pot and toss in spinach. Add broth, water, cumin, and oregano; stir to combine; bring to boil. This took about 13 minutes.
6. Reduce heat; add beans and simmer uncovered allowing flavors to blend, about 10 minutes. Season with salt and pepper and serve hot.
7. Garnish with cilantro if desired. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)