Roasted Vegetable Soup

Directions

Preheat oven to 400℉ (200℃).

Spread all the vegetables out on a baking sheet.

Sprinkle with the thyme and drizzle with oil.

Roast for 1 hour or until well browned.

Transfer vegetables to a large pot, cover with water and add bay leaf.

Bring to a simmer and cook for 45 minutes.

Cool and strain.

Heat oil in large heavy pot.

Add onion and celery and cook until tender.

Stir in carrots and potatoes and toss to coat.

Stir in zucchini.

Add chopped tomatoes and stock and bring to a boil.

Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 to 20 minutes.

Stir in pasta and peas and simmer for 5 minutes.

Serve hot.