Roasted Vegetable Minestrone Soup
Roasted Vegetable Minestrone Soup

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Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted vegetable minestrone soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Vegetable Minestrone Soup is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Roasted Vegetable Minestrone Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables.

To begin with this recipe, we have to first prepare a few components. You can cook roasted vegetable minestrone soup using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted Vegetable Minestrone Soup:
  1. Prepare 1/2 cup Zucchini chopped
  2. Prepare 1/2 cup carrot shredded
  3. Get 1/3 cup corn kernels
  4. Take 1/3 cup onion chopped
  5. Take 1/2 cup beans sauce baked without the
  6. Take 4 Sacllions with greens
  7. Prepare to taste Salt pepper and
  8. Get 2 tbsps olive oil
  9. Make ready 4 cups vegetable stock
  10. Take 1/2 cup pasta

The roasted veggies with the prosciutto add many wonderful flavors to this earthy, rich Italian vegetable soup. Roast the veggies and then complete the soup in minutes. Add tomatoes and beans; pour in broth. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper.

This Is To Make Roasted Vegetable Minestrone Soup:
  1. In a good quality non stick pan, add the onions, corn and Zucchini. Dry roast them till blisters appear. Remove from the pan.
  2. In the same pan, add 1 tbsp olive oil. Add the sliced white part of the scallion. Now add the roasted veggies, beans and stock.
  3. Season with salt and pepper. Add the pasta. I use the smaller sized pastas as they will cook in no time. You can even use some broken spaghetti.
  4. Cover with a lid and let it cook for 5-6 minutes.
  5. The pasta will be done. Turn off the gas and add the carrots.
  6. I served it with a savory muffin.
  7. Add scallion greens on top

Stir in the green beans, spinach and pasta. Add garlic and stir for one minute. Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Roasted Vegetable Minestrone Soup is the perfect way to enjoy leftover roasted vegetables. Loaded with potatoes, zucchini, bell pepper, onion and tomato - such a satisfying soup recipe!

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