Blogger's Note: I wrote a post for this recipe several days ago and linked it to Pinterest and fb; somehow (??) the post disappeared. Never happened before and hope it never happens again.
Here's the new shorter version. I apologize if you've been looking for this recipe and it wasn't here!
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When I make a dinner that includes roasted vegetables (see below), I always make an extra big pan full of just vegetables so I can make this soup. It's luscious, filling, healthy (even with the prosciutto) and is a whole meal if you add rolls or whole wheat crackers and maybe a little cheese. The soup itself comes together quickly since most of it is already cooked.
Certainly this makes a beautiful, make-ahead first course for Thanksgiving (or any) dinner, as well. Bring it to a potluck gathering in a crock-pot and plug it in out in the dining room or living room away from the maddening kitchen crowd. It could also be a main course if you'd like something light or if you're cooking for someone who either can't chew or must be on a largely liquid diet. Skip the prosciutto and add a little grated Parmesan if needed.
For a vegan or vegetarian version, use vegetable stock and garnish with fried sage. Try this:
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