Preheat oven to 400 degrees. Chop cauliflower, season to taste with salt and pepper, and roast for 25 minutes.
While the cauliflower is roasting, chop and peel all remaining veggies. Sauté garlic and onions over medium heat in a pot with olive oil, for approximately 5 minutes. Add a pinch of salt. Add carrots, zucchini zucchini to the pot, and a teaspoon of olive oil. Continue to sauté.
Add thyme, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp coriander, tomatoes, potatoes, and the parmesan rind.
Add chicken stock, beans, chard, kale and cauliflower. Stir well.
Add 3 cups water, turn on high to bring to a boil, then reduce to simmer. Simmer on low for 25 minutes, or up to 45 minutes.
Remove the rind and add one cup of grated Parmigiano Reggiano cheese.
Use an immersion blender to blend partially, leaving about half of the soup chunky and half-blended. Season to taste with salt and pepper, and serve with a swirl of good quality extra virgin olive oil. Enjoy!
Nutrition
Nutrition Facts
My Veggie Zuppa
Amount Per Serving
Calories 184Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Cholesterol 0.1mg0%
Sodium 341mg15%
Potassium 1089mg31%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 8g9%
Protein 10g20%
Vitamin A 6787IU136%
Vitamin C 95mg115%
Calcium 158mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.