Julie Clark
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Roasted Vegetable Minestrone Soup
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Roasted Vegetable Minestrone Soup is filled with colorful veggies roasted in the oven to bring out their natural sweetness. Best soup to swing into Spring.
I asked on Instagram a few weeks ago if you wanted to see some of our healthy recipes. Desserts (especially chocolate!) gets the most interaction when people are scrolling social media. But balance is good and ya’ll wanted to see some of the food we actually eat at mealtimes.
We’re all about bringing food and family together around the dinner table (and serving up a warm dessert too), so we’re sharing one of our favorite soups: Roasted Vegetable Minestrone Soup.
It’s one of those soups that the kids think they aren’t going to like, but the end up LOVING it.
Why you’ll love this recipe:
- delicious roasted vegetable flavor
- use fresh vegetables or frozen
- beans and pasta for a hearty soup
- makes a large batch
- freezes well
Why roast vegetables for soup?
For this minestrone I knew I wanted to roast most of the veggies in the oven before adding them to the soup.
Roasting is my favorite way to eat my vegetables. Not only does it slightly crisp the vegetables, but it also helps them keep their nutrients. Roasting concentrates the flavor and makes them so naturally sweet.
- Before you roast the vegetables, drizzle them with olive oil and season them with salt and pepper. We also sprinkle them with a touch of coconut sugar. You can use any sugar you’d like, even monk fruit.
- Cook the vegetables for the last 5 minutes under the broiler on low. This will help them crisp up a bit and get almost caramelized.
How to Make Roasted Vegetable Minestrone Soup
- Saute. Heat a soup pot over medium heat with the 2 tablespoons of butter, chopped onions and celery. Cook, stirring occasionally, until the onions have turned translucent. This will take about 10-15 minutes. Add the remaining teaspoon of salt and the minced garlic. Cook for about a minute until the garlic is fragrant.
- Simmer. Stir in the tomatoes with their juices, beans, pasta, chicken (or vegetable) stock and the roasted vegetables. Bring the soup to a gentle simmer and simmer for 10 minutes or until the pasta is fully cooked.
Note: If you’d like, you can cook some ground beef or ground turkey while you are sauteing the onion and celery. Drain off any fat before adding the remaining ingredients.
Top the soup some fresh basil and freshly shredded parmesan cheese. It adds amazing flavor to the already delicious soup.
What to Serve with Minestrone Soup
Garlic Cheddar Biscuits make an amazing side dish for this soup. We also serve a side salad or baked potatoes along with it.
Make Ahead Meal
With this recipe, family dinner can become convenient lunches for the rest of the week. Having a vegetable soup on hand helps me to keep my diet on track throughout the week. I always need to clean things up a bit as we approach warmer weather.
Roasted Vegetable Minestrone Soup
Roasted Vegetable Minestrone Soup is filled with colorful veggies roasted in the oven to bring out their natural sweetness. Best soup to swing into Spring.
Servings 8
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Ingredients
- 2 tablespoons olive oil
- 16 ounces frozen cut green beans
- 3 fresh carrots (peeled and chopped)
- 2 red peppers (deseeded and chopped)
- 3 small zucchini (chopped)
- 2 tablespoons coconut sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 sweet onion (diced)
- 1/2 cup celery (chopped)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 28 ounces petite diced tomatoes (with juice)
- 15 ounces cannellini beans (drained and rinsed)
- 1 cup small pasta (tubetti or ditalini)
- 5 cups chicken or vegetable stock
- fresh basil
- grated Parmesan cheese
Instructions
- Heat oven to 400 degrees Fahrenheit.
- Arrange the green beans, carrots, peppers and zucchini on a large nonstick baking sheet with sides.
- Drizzle the olive oil on top, the sprinkle with the salt, pepper and sugar.
- Roast the vegetables in the preheated oven for 30 minutes. Stir the vegetables, then turn the oven to low broil and broil for about 5 minutes. Watch the veggies closely and stir once or twice if needed.
- Heat a soup pot over medium heat with the 2 tablespoons of butter, chopped onions and celery.
- Cook, stirring occasionally, until the onions have turned translucent. This will take about 10-15 minutes. Add the remaining teaspoon of salt and the minced garlic. Cook for about a minute until the garlic is fragrant.
- Stir in the tomatoes with their juices, beans, pasta, chicken (or vegetable) stock and the roasted vegetables. Bring the soup to a gentle simmer and simmer for 10 minutes or until the pasta is fully cooked.
- Serve the soup topped with chopped fresh basil and grated Parmesan cheese.
Notes
*If you are afraid that the veggies will get too soft, add them to the soup at the very end of boiling the pasta. That way they won’t get too tender.
The calories shown are based on the recipe serving 8 people, with 1 serving being ⅛ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 325kcal | Carbohydrates: 50g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 1069mg | Potassium: 935mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1861IU | Vitamin C: 70mg | Calcium: 120mg | Iron: 4mg
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