Soup

Roasted Vegetable Minestrone is for Soup.

Roasted Vegetable Minestrone takes 20 minutes to prepare.

Roasted Vegetable Minestrone takes 40 minutes to cook.

Roasted Vegetable Minestrone makes 11 servings.

The ingredients for Roasted Vegetable Minestrone are:

2 tsp olive oil plus more for drizzling on roasted veggies
1/2 sweet yellow onion, diced
3 celery stalks, diced
3 cloves of garlic, minced
4 carrots, diced
1 zucchini, diced
1 yellow squash, diced
1 15 oz can of diced tomatoes
1 15 oz can of cannellini beans, drained
8 cups of chicken or vegetable broth
1/2 - 1 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
1 cup of ditalini pasta
2 cups kale, chopped
6-7 basil leaves, chiffonade
Shaved Parmesan

Here is how you make Roasted Vegetable Minestrone:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for easier clean up) and coat it with cooking spray. Add the carrots to the baking sheet, drizzle with a bit of olive oil, and roast in the oven for 4-5 minutes or until tender. Add the zucchini and yellow squash to the baking sheet with the carrots, drizzle with a bit of olive oil, then roast in the oven for 3-5 minutes. Remove the vegetables from the oven and set aside.Heat the 2 teaspoons of olive oil in a large Dutch oven over medium heat. Add the onion and celery then saut? for 4-5 minutes or until soft. Add the garlic then cook, stirring constantly, for 1 minute. Add the diced tomatoes, beans, chicken broth, oregano, sea salt and freshly cracked pepper, to taste and the ditalini pasta. Simmer for 15-20 minutes or until the pasta is cooked through. Add the kale, chopped basil, and roasted vegetables. Taste and re-season if needed. Serve with shaved Parmesan on top. EnjoyNumber of Servings: 11Recipe submitted by SparkPeople user COMMANDERMANDER.

The nutritional information for Roasted Vegetable Minestrone is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 120.3

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 654.3 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 5.1 g
• Protein: 7.5 g