Roasted Vegetable Minestrone

Wowee! This soup is delicious.

It should be.

It originally came from the Pioneer Woman, and she doesn't disappoint.  As always, I modified her recipe to meet our family's favorites, and we absolutely lived this soup.

The roasted veggies were brilliant.  Having soup full of roasted veggies is my idea of a great dinner.

What surprised me about a soup like this is that there is no garlic! I even double and triple checked the recipe, and checked it against the version that Megan posted on her blog a few weeks ago.  My search informed me there is no garlic.  I thought about adding it in, but I didn't.  Honestly, the flavor is amazing without it, and I think it might detract from the delicious roasted veggie flavor.

Roasted Vegetable Minestrone - Adapted from Pioneer Woman

16 oz. mushrooms, cut into 4ths
3 medium zucchini, quartered into thick slices
1 T olive oil
sea salt and pepper, to taste
2 large carrots, sliced
1 medium onion, diced
3 stalks celery, sliced
8 C chicken stock
1 can diced tomatoes, undrained
1 C small shell pasta
Parmesan cheese

Drizzle the diced zucchini and mushrooms with olive oil.  Then sprinkle with sea salt and pepper.

Place veggies on a foil-lined cookie sheet, or my preferred way - in a glass 9x13 baking dish.

I love roasting veggies this way because clean up is easy and I don't have to use tinfoil. This works really well for our family since we don't like to waste and, we don't like spending excess time scrubbing at veggie stains on our cookie sheets! Just make sure the veggies aren't piled too deep.

Roast veggies at 450 for ~10 minutes, then stir and return to the oven. Continue roasting until veggies are lightly browned. This took our veggies about 20 minutes. I stirred them 2-3 times during the process. Then, set the veggies aside.

Meanwhile, saute onions, carrots and celery in oil over medium heat.  Saute for about 5 minutes until veggies begin to soften.

Pour in the broth, and simmer for 10-20 minutes.

Add the canned tomatoes; simmer for 5 more minutes.

Then, add in the pasta.  Simmer for 5 more minutes.

Add the roasted veggies, and simmer for 2-3 minutes.

Remove from the heat and scoop into bowls.

Then, sprinkle with Parmesan cheese.

Serve warm.

And, enjoy!

This post is linked to: Tasty Tuesday, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Hearth and Soul, Your Recipe, My Kitchen, Ingredient Spotlight, SoupaPalooza