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Roasted Vegetable and Winter Greens Soup

In a large pot, simmer 1 bunch chopped escarole or mustard greens (about ½ pound) with 4 cups chicken broth until greens are softened, about 10 minutes. Meanwhile, coarsely cut ½ recipe of Roasted Winter Root Vegetables into bite-size pieces. Add to pot and simmer until vegetables are warm, about 3 minutes longer. Season with salt to taste. Ladle soup into 4 bowls. Squeeze ½ Tbsp. lemon juice into each bowl. Sprinkle with freshly grated Parmesan cheese (about 1 Tbsp. per bowl) and serve. Makes 4 servings.