Roasted Vegetable Minestrone Recipe

Name: Roasted Vegetable Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed; 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed; 8 ounces, weight White Mushrooms, Stems Removed And Quartered; 2 Tablespoons Olive Oil; Kosher Salt To Taste; 2 Tablespoons (additional) Olive Oil; 2 whole Carrots, Washed And Sliced (not Peeled); 1 whole Medium Onion, Diced; 3 stalks Celery, Sliced (leaves Included); 8 cups Low Sodium Chicken Broth; 2 cans Cannelini Beans, Rinsed; 1 cup (heaping) Cut Green Beans, Fresh Or Frozen; 1-1/2 cup Medium Or Small Pasta Shells, Uncooked; 1 can (14.5) Diced Tomatoes With Juice; Salt And Pepper, to taste; 1/4 teaspoons Turmeric (optional); Parmesan Cheese, Shaved

Servings: persons

2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
8 ounces, weight White Mushrooms, Stems Removed And Quartered
2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Washed And Sliced (not Peeled)
1 whole Medium Onion, Diced
3 stalks Celery, Sliced (leaves Included)
8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
1 can (14.5) Diced Tomatoes With Juice
Salt And Pepper, to taste
1/4 teaspoons Turmeric (optional)
Parmesan Cheese, Shaved

1
Preheat oven to 500 degrees.
2
Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
3
In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.
4
Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.
5
Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
6
Serve with Parmesan shavings and crusty Italian bread.

1372

kcal

Calories

Fat

Carbs

176

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 17 ingredients. The key ingredients include: 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed, 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed, 8 ounces, weight White Mushrooms, Stems Removed And Quartered, 2 Tablespoons Olive Oil, and more.

Yes, Roasted Vegetable Minestrone 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 Vegetable Minestrone

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