This shelf holds one excellent soup that needs only roasted vegetables and a starch to become dinner. Carrots and celery soften in the oven while the soup heats, turning this quick meal into something more substantial than a bowl and a side.

Serves 2. 30 minutes, 5 at the stove.

About 110 calories a serving, 2 g protein, 10 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Chop 2 medium carrots and 2 stalks of celery into 1-inch pieces. Toss them with 1 tablespoon oil, salt, and pepper on a baking sheet and spread in a single layer.
2. Roast the vegetables for 20 minutes until they soften and brown at the edges. While they roast, pour the 1 can of soup and 1 can of water into a pot, bring to a simmer over medium heat, and stir occasionally.20 min
3. When the vegetables are tender and the soup is hot, combine them in a bowl. Taste and add salt and pepper as needed.

Note Swap the roasted vegetables for any sturdy ones you have on hand: parsnips, fennel, or zucchini work well. Leftovers keep for three days in the refrigerator. Serve with crusty bread or crackers to soak up the broth.