Minestrone with Roasted Vegetables and Whole-Grain Pasta
Vegetarian-friendly, hearty soup
ID © Olgany | Dreamstime.com
- 3 medium zucchini, diced
- 2 large carrots, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 4 c low-sodium vegetable broth
- 1 28-oz can diced tomatoes, undrained
- 1 15-oz can red kidney beans, undrained
- 1 tsp dried oregano
- 2 c cooked whole-grain pasta of your choice
- Preheat oven to 475.
- Place zucchini, carrots, and bell pepper in large roasting pan. Toss with oil. Season with salt and pepper. Roast vegetables for 20 to 25 minutes, stirring occasionally, until lightly browned and tender. Set aside.
- In a large soup pot, combine the broth along with tomatoes and their juices and the undrained beans. Stir to combine. Add oregano and salt and pepper to taste.
- Bring to a boil. Reduce heat to medium low. Add roasted vegetables. Simmer soup for 15 minutes, stirring occasionally.
- Stir in cooked pasta. Serve immediately. (The soup may thicken overnight. If you wish, add water or additional broth to thin in.)
310 Calories, 17 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 17 g Fiber, 5 g Total fat (1 g sat), 186 mg Sodium, ★★★★★ Vitamin B6, C, Folate, ★★★★ Phosphorus, ★★★ Vitamin A, B1 (thiamine), Iron ★★ Vitamin K, Magnesium, Potassium, Zinc ★ Vitamin B2 (riboflavin), B3 (niacin), E, Calcium
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