Heart-y Roasted Cauliflower and Broccoli Soup

Ingredients:

• 1 head of cauliflower, chopped into florets
• 3 stalks broccoli, chopped into florets
• 1  tablespoon olive oil, divided
• Salt and pepper to taste
• 1 yellow onion, diced
• 3 cloves garlic
• 1- 15 oz. can tomato sauce
• 1- 15 oz. can diced tomatoes
• 1- 6 oz. can tomato paste
• 2 cups vegetable broth
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1- 15 oz. can chickpeas, rinsed and drained
• 2 cups swiss chard, chopped
• ¼ tsp. crushed red pepper

 

Instructions:

1. Preheat oven to 375F and line baking sheet with parchment paper. Toss cauliflower and broccoli with oil, salt  and pepper.  Spread onto baking sheet and roast for approximately 30 minutes.
2. In a large pot over medium heat, add ½ tablespoon olive oil.  Once hot, add the onions and cook until translucent, approximately 3-5 minutes.  Add garlic and cook for an additional 1-2 minutes.
3. Add the tomato sauce, diced tomatoes, tomato paste, vegetable broth, rosemary, thyme, basil and oregano.
4. Bring mixture to a boil, then lower to a simmer.  Remove stems from rosemary and thyme sprigs.
5. Add the chickpeas, swiss chard, and crushed red pepper.
6. Carefully add the roasted cauliflower to the soup, stirring it in slowly. Cover pot with lid and simmer for at least 5 minutes before serving.