Roasted Vegetable Minestrone Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted vegetable minestrone soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Vegetable Minestrone Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Roasted Vegetable Minestrone Soup is something that I have loved my entire life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook roasted vegetable minestrone soup using 10 ingredients and 7 steps. Here is how you can achieve it.

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

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! Here is the final recipe of the three-part series with Oven Roasted Vegetables as the base - Roasted Vegetable Minestrone. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper.

Steps 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

Here is the final recipe of the three-part series with Oven Roasted Vegetables as the base - Roasted Vegetable Minestrone. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Spread on a rimmed baking sheet lined with foil. On the stove top, heat a large soup pot to medium heat.

So that’s going to wrap it up for this exceptional food roasted vegetable minestrone soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!