Tuesday, February 1, 2011

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 KitchenIngredient SpotlightSoupaPalooza


  1. I seriously think I could eat soup daily. This looks great! Thanks!

  2. Yum! Roasted veggies make everything better!

  3. I love Minestrone Soup and I bet the roasted veggies make it even better. I'm going to have to try this.:)

  4. now I want this for lunch! The Pioneer Woman rocks, her recipes are always so good. I would never have thought of roasting the veggies first!

  5. This looks like my type of soup; can't wait to try it!

  6. Put a roasted veggie in pretty much anything & I'm a happy woman. Make an entire soup out of roasted veggies and I'm in heaven :) This looks amazing!!!

  7. Looks like perfection, and healthy too - PW is a great place to find recipes.

  8. This looks amazing! I recently discovered how delicious roast vegetables are, so I can only imagine how good this is. (Can you tell I'm hungry? haha)

  9. I love the idea of roasted vegetables in a soup! That just brings a ton of flavor to the party! Delicious and comforting.

  10. I make soup at least once a week and can't wait to try this one. Thanks!
    Roasting vegetables is one of my favorite ways to prepare soups! I just posted a recipe for creamy roasted vegetable soup - you basically roast a bunch of yummy root vegetables, and then puree them with a simple vegetable stock.

  11. This looks like a great recipe and perfect for Winter! Thank you for linking up to Tasty Tuesdays.

  12. THis is such a lovely and healthy recipe! :)

  13. Sounds delicious, roasting the vegetables is such a great idea. thanks.

  14. I just adore the Pioneer Woman's recipes - Rhee is gifted! I love how you checked and double checked for garlic - ;o) I add it to just about everything - I will need restraint to make this soup! thanks for sharing this with us at the Hearth and Soul Hop!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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