Roasted Veggies & Cannellini Beans Upcycle into Soup!


This hearty, warming Roasted Veggies & Cannellini Beans is perfect for autumn or winter. I made it earlier this week and had to share because it’s SOOOO good! And it’s packed full of colorful root vegetables to help you eat the rainbow and boost your phytonutrients intake.

Root vegetables are also very grounding, so if you’re feeling overwhelmed or uncentered (who isn’t these days, right?!), this would be a perfect meal to help ground you. Plus it makes enough that you can re-purpose it for several more meals, as I share below.

Meal 1: Roasted Veggies & Cannellini Beans

To really taste the flavors of the veggies, I prefer to season this dish with just salt and pepper. But you could also add other types of seasoning as you prefer.

Roasted Veggies & Cannellini Beans

This hearty, delicious meal can be re-purposed into several other meals too.
Course Breakfast, Main Course, Soup
Cuisine Gluten-Free, Healthy
Servings 8


  • 1 butternut squash, peeled and 1” cubed
  • 1 large sweet potato/yam, peeled and 1” cubed
  • 2 large carrots, 1/2” slices
  • 2 medium purple onions sliced into wedges
  • 1 bulb of garlic separate and peel whole cloves
  • 1 chayote (or other squash) 1” cubed
  • 3 stocks organic celery 1/2” slices
  • 1 can artichoke hearts sliced
  • 1 jar Cannellini beans rinsed and drained
  • 3 TBSP organic olive oil
  • Sea salt and black pepper to taste


  • Preheat oven to 375F.
  • Cut up all veggies and toss with olive oil, salt, and pepper in a large bowl.
  • Put seasonned veggies in a large casserole dish or lasagna pan
  • Bake for about an hour, stirring occasionally, onions and garlic should start to caramelize.
  • Remove from oven and toss in Cannellini beans to warm them.

The first evening we ate the Roasted Veggies & Cannellini Beans as our main dish. Such a delicious, hearty meal it didn’t really need anything else. But it would also be yummy as a side dish with some grilled salmon or other protein.

Roasted Veggies & Cannellini Beans

Meal 2: With Sauted Greens

Since they were plenty of leftovers, the next day I re-purposed the Roasted Veggies & Cannellini Beans for breakfast. I sautéed a bunch of organic spinach, arugula, and Swiss chard, then added the Roasted Veggies & Cannellini Beans (and a few more artichoke hearts because they are one of my fav foods, LOL!) at the end to heat them up. Wow was that an awesome, filling breakfast!!

Roasted Veggies & Cannellini Beans Soup

Meal 3: As a Soup

And still there was some left over, so for lunch, I threw the remaining roasted veggies into the Vitamix, along with a couple more carrots, a splash of balsamic vinegar and a little water. Then blended it up into a hearty soup, and served it sprinkled with pumpkin seeds. Sooo Delish! And that’s how you make one meal extend into three.

Please share with your friends and family who enjoy healthy recipes. And leave a message to share what great substitutions you made or how are you repurpose your meals?

One Response to “Roasted Veggies & Cannellini Beans Upcycle into Soup!”

  1. Ginny

    Great sounding recipes!
    I love making more than enough so it spills over and over into several meals. I also really like beans!


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