Roasted Minestrone Soup Recipe

Name: Roasted Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, finely chopped; 3 large carrots, peeled and finely chopped; 6 celery ribs, finely chopped; 2 medium zucchini, finely chopped; 3 garlic cloves, thinly sliced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup elbow macaroni or 1/2 cup other small shaped pasta; 1 (15 ounce) can white cannellini beans, rinsed and drained; 1 (14 ounce) can crushed tomatoes; 1 tablespoon tomato paste; 1/2 cup dry red wine; 6 cups low sodium vegetable broth or 6 cups chicken broth; 1/2 cup fresh basil, cut into thin strips; 1/4 cup grated parmesan cheese

Servings: persons

1 large onion, finely chopped
3 large carrots, peeled and finely chopped
6 celery ribs, finely chopped
2 medium zucchini, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup elbow macaroni or 1/2 cup other small shaped pasta
1 (15 ounce) can white cannellini beans, rinsed and drained
1 (14 ounce) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup dry red wine
6 cups low sodium vegetable broth or 6 cups chicken broth
1/2 cup fresh basil, cut into thin strips
1/4 cup grated parmesan cheese

1
Preheat oven to 450u00b0.
2
Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
3
While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
4
Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
5
Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.

992

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large onion, finely chopped, 3 large carrots, peeled and finely chopped, 6 celery ribs, finely chopped, 2 medium zucchini, finely chopped, and more.

Yes, Roasted Minestrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Minestrone Soup

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