Roasted Vegetable Minestrone

Since the colder weather is here to stay – it is time for me to make soup!  This is a great end of summer/beginning of fall recipe since it uses some produce you can still find at the farmers market.  I love the addition of roasted squash – it really brings another dimension of flavor to the soup.  This soup was healthy, fulfilling and delicious – and you really can’t ask for anything better than that!

Whenever I make soup with pasta – I always cook the pasta separate and add it to each bowl – that way it doesn’t absorb too much liquid and get soggy.   It also helps with the leftovers too.  Enjoy!

Ingredients

• 1 whole Zucchini, Halved, Cut Into Strips, Then Cubed
• 1 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
• 2 Tbsp. Olive Oil, divided
• Kosher Salt, to taste
• 1 whole Carrot, Washed, peeled and Sliced 
• 1/2 medium Onion, Diced
• 2 stalks Celery, Sliced
• 4 cups low Sodium Chicken Broth
• 1 can (15 oz.) Cannelini Beans, Rinsed
• 1/2 cup cut Green Beans, Fresh Or Frozen
• 1 cup Medium Or Small Pasta Shells, cooked al dente according to package directions
• 1 can (14.5) diced tomatoes with juice
• Salt and Pepper, to taste
• 1/8 tsp. turmeric
• Parmesan Cheese, shaved

Directions

1. Preheat oven to 500 degrees.

2. Toss cubed zucchini and squash in a bowl with 1 Tbsp. olive oil and a sprinkling of kosher salt. Arrange onto a sheet pan and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

3. In a heavy pot, heat additional tablespoon olive oil over medium heat.

4. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

5. Add cannelini beans and green beans. Cook on low for five minutes.

6. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

7. Add roasted vegetables and stir.  Simmer for a few minutes before serving.

8. Portion noodles into bowls and ladle soup on top. Serve with parmesan shavings on top.

Source: adapted from the Pioneer Woman

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