- 4 tablespoons Filippo Berio® Extra Virgin Olive Oil, divided
- 4 cloves garlic, minced
- 1 large leek, white part only, well washed and thinly sliced
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon celery seed
- 2 teaspoons dried oregano
- 3 small red-skin potatoes, cut into chunks
- 2 cups broccoli florets
- 4 ribs celery, cut into chunks
- 3 large peeled carrots or parsnips, cut into chunks
- 1 large red onion, peeled and cut into chunks
- 4 cups tomato juice
- 1/2 cup white wine
- 1 small bunch flat-leaf parsley
- 2 sprigs fresh thyme
- Juice of one lemon
- Preheat oven to 400 degrees F.
- Heat 2 tablespoons of the olive oil in a large soup pot (4 quart); add the garlic and leeks and cook over medium-high heat until the leeks are very soft. Turn off the heat.
- Combine the salt, pepper, celery seed and oregano in a large bowl. Add the potatoes, carrots, broccoli, celery and onion and toss well. Add the remaining 2 tablespoons of the oil to the mixture, tossing again to coat.
- Transfer the veggies to a baking sheet, keeping them in a single layer. Roast them for about 30 minutes, turning them once or twice.
- Add the roasted vegetables to the soup pot with the tomato juice and wine. Tie the parsley and thyme together with kitchen string and add to the pot.
- Bring the mixture to a boil, then lower the heat to simmer and cook for 25 minutes. Remove the parsley and thyme and discard them.
- Stir in the lemon juice. Taste and correct the seasoning, adding more salt if desired. Serve piping hot with crusty bread and a salad.