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.
Since I brought you a recipe for decadent Churro Waffles last month I decided to balance things by giving you a recipe filled with vegetables this month. For this minestrone I knew I wanted to roast most of the veggies in the oven before adding them to the soup.
Roasting is my favorite way to eat my vegetables. It concentrates the flavor and makes them so naturally sweet. My kids will eat most any vegetable if it’s roasted too.
This recipe makes a boatload of soup and it reheats well. So family dinner can become convenient lunches for the rest of the week. Having a vegetable filled soup on hand helps me to keep my diet on track throughout the week. I always need to clean things up a bit as we approach warmer weather.
And speaking of warmer weather our February in Ohio has been downright Spring-like. My daffodils have bloomed! I was wearing sandals and capris when I photographed this soup. But that’s OK because I like soup just as much in the Spring as I do in the Winter.
The beans and pasta in the minestrone make it a hearty, filling meal on its own. But garlic bread makes a terrific side for this soup. And as it would happen I have (what I think) is the BEST garlic bread recipe over on my blog. Click HERE to check it out.
Roasted Vegetable Minestrone Soup
- 2 tablespoons olive oil
- 1 bag frozen cut green beans
- 1 bag frozen carrots
- 2 yellow peppers
- 3 small zucchini
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 sweet onion
- 6 baby portobello mushrooms
- 1 fennel bulb
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 can petite diced tomatoes 28 ounce
- 1 can cannellini beans 15 ounce, drained
- 1 cup small pasta I used tubetti
- 4 cups chicken or vegetable stock
- fresh basil
- grated Parmesan cheese
- Heat oven to 400 degrees.
- Stem, seed and chop the peppers. Chop the zucchini.
- Toss the green beans, carrots, peppers and zucchini with 2 tablespoons of olive oil, sugar, 1 teaspoon of salt and ½ teaspoon of pepper.
- Line a sheet pan with parchment paper and pour the vegetables in an even layer onto the paper.
- Roast the vegetables, stirring a couple of times, for 40 minutes. Remove and set aside.
- Chop the onion. Discard the mushroom stems and chop the mushroom caps. Chop the fennel bulb.
- Heat a soup pot over medium heat. Add the 2 tablespoons of butter and the chopped onions, mushrooms and fennel.
- Cook, stirring occasionally, until the mushrooms are browned and the liquid has evaporated. This will take about 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, the chicken (or vegetable) stock and the roasted vegetables. Bring the soup to a gentle simmer.
- While the soup is simmering, boil a pot of water and cook the pasta just until al dente.
- Drain the pasta and add to the soup. Add the beans to the soup and stir well.
- Allow the soup to simmer gently for 10 - 15 minutes. Serve the soup topped with chopped fresh basil and grated Parmesan cheese.