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
- 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
- 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.