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Roasted Vegetable Minestrone Soup

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 8
Calories: 325 kcal
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat oven to 400 degrees Fahrenheit.
  2. Arrange the green beans, carrots, peppers and zucchini on a large nonstick baking sheet with sides.
  3. Drizzle the olive oil on top, the sprinkle with the salt, pepper and sugar.
  4. 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.
  5. Heat a soup pot over medium heat with the 2 tablespoons of butter, chopped onions and celery.
  6. 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.
  7. 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.
  8. 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

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

% 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.