Roasted Vegetable Minestrone Soup

Wednesday, May 16, 2012

The following recipe I found on a fabulous cooking blog, Finding Joy in My Kitchen.  It is written by a woman, Sara, who earned her PhD at Michigan State University (where I obtained my Master's).  She has a severe nut allergy and makes just about everything from scratch.  I have never been disappointed with anything I have tried to cook from her site.  All recipes are loaded with photos so you can check your progress along the way.

With summer around the corner and fresh veg readily available, I thought I would share Roasted Minestrone Soup (Adapted from Pioneer Woman).  Enjoy!


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


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

2.  Place veggies on a foil-lined cookie sheet, or my preferred way - in a glass 9x13 baking dish.  Note from Sara: "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."

3.  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.

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

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

6.  Add the canned tomatoes; simmer for 5 more minutes.

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

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

9.  Remove from the heat and scoop into bowls.

10.  Then, sprinkle with Parmesan cheese and serve warm.

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