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Hearty Roasted Vegetable Minestrone Soup

hearty roasted vegetable minestrone soup - featured image
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A comforting and nourishing minestrone soup featuring roasted vegetables for a rich, smoky flavor, combined with beans, pasta, and fresh greens. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 medium carrots, peeled and diced
  • 1 red bell pepper, chopped
  • 1 zucchini, diced
  • 1 small eggplant, chopped
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons dried Italian herbs (oregano, basil, thyme blend)
  • 3 cloves garlic, minced
  • 1 can (14 oz/400 g) diced tomatoes
  • 6 cups (1.4 liters) vegetable broth (low sodium preferred)
  • 1 can (15 oz/425 g) cannellini beans or kidney beans, drained and rinsed
  • 1 cup (85 g) small pasta shapes like ditalini or elbow macaroni
  • 2 cups fresh spinach or chopped kale
  • Fresh parsley, chopped (for garnish)
  • Optional: Grated Parmesan or vegan cheese for serving
  • Optional: Red pepper flakes
  • Optional: Fresh basil leaves

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss diced carrots, red bell pepper, zucchini, eggplant, and red onion with olive oil, salt, pepper, and dried Italian herbs until evenly coated.
  3. Spread the vegetables in one layer on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender with caramelized edges.
  4. While the vegetables roast, heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  5. Add the diced tomatoes (with juices) and vegetable broth to the pot. Bring to a boil.
  6. Stir in the pasta and cook for 8-10 minutes or until al dente, following package instructions.
  7. Add the drained beans and roasted vegetables to the pot. Reduce heat to low and simmer for 5-7 minutes to blend flavors.
  8. Add fresh spinach or kale and cook just until wilted, about 2 minutes.
  9. Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with fresh parsley and optional Parmesan or vegan cheese.

Notes

Do not overcrowd the baking sheet to ensure proper roasting and caramelization of vegetables. Rinse canned beans to reduce sodium and remove canned taste. Adjust pasta cooking time carefully to avoid mushiness. For creamier texture, blend a cup of soup and stir back in. Add extra broth or water if soup is too thick. Use gluten-free pasta or extra beans for gluten-free version. Skip Parmesan or use vegan cheese for vegan option.

Nutrition

Keywords: minestrone soup, roasted vegetables, comfort food, vegetarian soup, easy dinner, healthy soup, homemade soup, plant-based, gluten-free option

Find it online: https://tessierecipes.com/hearty-roasted-vegetable-minestrone-soup-recipe-easy-homemade-comfort-meal/