Tomato And White Bean Soup With Roasted Vegetables This is an adaptation of Grandma Josephina's famous minestrone soup. It's a classic and was one of my favorites when I was a kid. Makes 6 servings
	Ingredients: 2 tablespoons olive oil 1/3 cup diced carrots 6 cloves garlic, minced 1/3 cup diced eggplant One 14 1/2-ounce can whole plum 1/3 cup diced celery tomatoes, drained 1/3 cup diced parsnip 20 fresh basil leaves 1/3cup diced onions 5 fresh sage leaves Salt and freshly ground black pepper 1 2/3 cups Vegetable Stock or water One 15-ounce can white beans, drained and rinsed
	Instructions: 1. In a medium stockpot, heat 1 tablespoon of olive oil over medium heat, add the garlic, and cook, stirring, until golden, about 1 minute. Add the tomatoes, 14 of the basil leaves and the sage leaves. Cook for 7 minutes, then add vegetable stock. Bring to a boil and reduce the heat to a simmer for 15 minutes. 2. Meanwhile, preheat the oven to 350°F. Toss all the vegetables with the remaining 1 tablespoon olive oil. Season with salt and pepper to taste and place on a nonstick baking tray. Roast in the oven for 15 minutes, or until the vegetables are tender. 3. Add the beans to the soup and stir. Remove from the heat and puree soup with an electric handheld blender or in a food processor. Season with salt and pepper to taste. 4. Add the roasted vegetables to the soup puree and stir over low heat. Serve, garnished with the remaining 6 basil leaves.

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