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Oven-Roasted Vegetable Soup

1 large parsnip, peeled, thinly sliced
2 large carrots, peeled, thinly sliced
1 large red bell pepper, cut into 1/2-inch chunks
1 large sweet potato, peeled, cut into 1/2-inch chunks
1/4 cup light Italian salad dressing
2-1/2 cups fat-free reduced-sodium chicken broth, divided
1 (15 oz) can cannellini beans, rinsed
1/2 tsp freshly ground black pepper
1 cup 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup chopped fresh basil or parsley


1. Preheat oven to 375º F.

2. Spread vegetables onto bottom of a 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 minutes or until tender, stirring after 20 minutes.

3. Add 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into 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 the basil or parsley.

Yield: 4 Servings
Serving Size: 1-1/4 cups per serving

Weight Watchers PointsPlus+ = 7

Nutrition Information:
Calories: 280, Total Fat 7g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrates 40g, Fiber 12g, Sugars 8g, Protein 17g, Vitamin A 270 %DV, Vitamin C 50 %DV, Sodium 790mg, Calcium 50 %DV, Iron 15 %DV

Carb Choices: 2

Diet Exchange:
2 Starch + 1 Vegetable + 1 Meat (L) + 1 Fat
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PointsPlus+ = 7
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