Roasted Vegetable Minestrone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 tsp olive oil plus more for drizzling on roasted veggies1/2 sweet yellow onion, diced3 celery stalks, diced3 cloves of garlic, minced4 carrots, diced1 zucchini, diced1 yellow squash, diced1 15 oz can of diced tomatoes1 15 oz can of cannellini beans, drained8 cups of chicken or vegetable broth1/2 - 1 tsp dried oreganoSea salt and freshly cracked pepper, to taste1 cup of ditalini pasta2 cups kale, chopped6-7 basil leaves, chiffonadeShaved Parmesan
Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for easier clean up) and coat it with cooking spray. Add the carrots to the baking sheet, drizzle with a bit of olive oil, and roast in the oven for 4-5 minutes or until tender. Add the zucchini and yellow squash to the baking sheet with the carrots, drizzle with a bit of olive oil, then roast in the oven for 3-5 minutes. Remove the vegetables from the oven and set aside.
Heat the 2 teaspoons of olive oil in a large Dutch oven over medium heat. Add the onion and celery then sauté for 4-5 minutes or until soft. Add the garlic then cook, stirring constantly, for 1 minute. Add the diced tomatoes, beans, chicken broth, oregano, sea salt and freshly cracked pepper, to taste and the ditalini pasta. Simmer for 15-20 minutes or until the pasta is cooked through. Add the kale, chopped basil, and roasted vegetables. Taste and re-season if needed. Serve with shaved Parmesan on top. Enjoy
Number of Servings: 11
Recipe submitted by SparkPeople user COMMANDERMANDER.
Heat the 2 teaspoons of olive oil in a large Dutch oven over medium heat. Add the onion and celery then sauté for 4-5 minutes or until soft. Add the garlic then cook, stirring constantly, for 1 minute. Add the diced tomatoes, beans, chicken broth, oregano, sea salt and freshly cracked pepper, to taste and the ditalini pasta. Simmer for 15-20 minutes or until the pasta is cooked through. Add the kale, chopped basil, and roasted vegetables. Taste and re-season if needed. Serve with shaved Parmesan on top. Enjoy
Number of Servings: 11
Recipe submitted by SparkPeople user COMMANDERMANDER.
Nutritional Info Amount Per Serving
- Calories: 120.3
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 654.3 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.1 g
- Protein: 7.5 g
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