Roasted Vegetable Minestrone Soup
User Reviews
5.0
6 reviews
Excellent
Roasted Vegetable Minestrone Soup
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Roasted Vegetable Minestrone Soup is filled with colorful veggies roasted in the oven to bring out their natural sweetness. Best soup to swing into Spring.
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Ingredients
- 2 tablespoons olive oil
- 16 ounces frozen cut green beans
- 3 fresh carrots (peeled and chopped)
- 2 red peppers (deseeded and chopped)
- 3 small zucchini (chopped)
- 2 tablespoons coconut sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 sweet onion (diced)
- 1/2 cup celery (chopped)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 28 ounces petite diced tomatoes (with juice)
- 15 ounces cannellini beans (drained and rinsed)
- 1 cup small pasta (tubetti or ditalini)
- 5 cups chicken or vegetable stock
- fresh basil
- grated Parmesan cheese
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Instructions
- Heat oven to 400 degrees Fahrenheit.
- Arrange the green beans, carrots, peppers and zucchini on a large nonstick baking sheet with sides.
- Drizzle the olive oil on top, the sprinkle with the salt, pepper and sugar.
- Roast the vegetables in the preheated oven for 30 minutes. Stir the vegetables, then turn the oven to low broil and broil for about 5 minutes. Watch the veggies closely and stir once or twice if needed.
- Heat a soup pot over medium heat with the 2 tablespoons of butter, chopped onions and celery.
- Cook, stirring occasionally, until the onions have turned translucent. This will take about 10-15 minutes. Add the remaining teaspoon of salt and the minced garlic. Cook for about a minute until the garlic is fragrant.
- Stir in the tomatoes with their juices, beans, pasta, chicken (or vegetable) stock and the roasted vegetables. Bring the soup to a gentle simmer and simmer for 10 minutes or until the pasta is fully cooked.
- Serve the soup topped with chopped fresh basil and grated Parmesan cheese.
Notes
- *If you are afraid that the veggies will get too soft, add them to the soup at the very end of boiling the pasta. That way they won't get too tender.
- The calories shown are based on the recipe serving 8 people, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition Information
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Calories
325kcal
(16%)
Carbohydrates
50g
(17%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
1069mg
(45%)
Potassium
935mg
(27%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
1861IU
(37%)
Vitamin C
70mg
(78%)
Calcium
120mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 1069mg | 45% |
| Potassium | 935mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 1861IU | 37% |
| Vitamin C | 70mg | 78% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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