Roasted Vegetable Minestrone

2 tsp olive oil plus more for drizzling on roasted veggies
1/2 sweet yellow onion, diced
3 celery stalks, diced
3 cloves of garlic, minced
4 carrots, diced
1 zucchini, diced
1 yellow squash, diced
1 15 oz can of diced tomatoes
1 15 oz can of cannellini beans, drained
8 cups of chicken or vegetable broth
1/2 - 1 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
1 cup of ditalini pasta
2 cups kale, chopped
6-7 basil leaves, chiffonade
Shaved 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.