INGREDIENTS
1 large parsnip, peeled and sliced thin
2 large carrots, peeled and sliced thin
1 large red bell pepper,
cut in 1/2 inch chunks
1 large sweet potato, peeled and
cut in 1/2 inch chunks
1/4 cup light Italian dressing
2 1/2 cups fat free low sodium chicken broth, divided
1 (15 oz) can cannellini beans, rinsed
1/2 tsp ground black pepper
1 cup 2% Shredded Italian Cheese Blend
1/4 cup chopped fresh basil or Italian parsley
DIRECTIONS
1. Preheat oven to 375ยบ F.
2. Spread vegetables onto bottom of 15 x 10 x 1 inch pan. Drizzle with dressing; toss to evenly coat vegetables.
Bake 40 to 45 minutes or until vegetables are tender, stirring after 20 minutes.
3. Add 1/2 cup broth and 1 1/2 cups vegetables to blender; blend until smooth. Pour into a large saucepan. Add remaining broth, remaining vegetables, beans and black pepper.
Bring to a boil over high heat. Simmer on medium low heat 10 minutes, stirring occasionally.
4. Serve topped with cheese and basil or parsley.
Yield: 4 Servings Serving size: 1 1/4 cups
Nutritional Information per Serving
Calories 280
Cholesterol 15 mg
Dietary Fiber 12 g
Total fat 7 g
Sugar 8 g
Carbs 40 g
Protein 17 g
Sodium 790 mg