Roasted Minestrone Soup
Elevate your soup game with this hearty and wholesome Roasted Minestrone Soup, a delicious twist on the classic Italian favorite. Bursting with flavor, this recipe features an array of roasted vegetables like zucchini, carrots, red bell pepper, cherry tomatoes, and onion, caramelized in the oven for a deep, smoky sweetness. Simmered alongside tender pasta, creamy cannellini beans, and vibrant spinach in a garlic-infused vegetable broth, this soup is a nutrient-packed comfort food perfect for any season. Fresh basil adds a fragrant finish, and a sprinkle of Parmesan cheese takes it to the next level. Ready in just over an hour, it’s a satisfying, one-pot wonder ideal for weeknight dinners or meal prep. Serve with crusty bread for an irresistible, soul-warming experience!
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Recipe Information
Ingredients
- 2 medium, diced Zucchini
- 3 large, diced Carrots
- 1 large, seeded and diced Red bell pepper
- 2 cups, whole Cherry tomatoes
- 1 medium, diced Yellow onion
- 4 tablespoons Olive oil
- 4 minced Garlic cloves
- 6 cups Vegetable broth
- 1 15-ounce can Canned diced tomatoes
- 1 15-ounce can, rinsed and drained Canned cannellini beans
- 1 cup, uncooked Pasta (small shapes like ditalini or elbow)
- 3 cups Fresh spinach
- 1.5 teaspoons Italian seasoning
- 0.5 cup, chopped Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup, grated (optional, for serving) Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or foil for easy cleanup.
Spread the diced zucchini, carrots, bell pepper, cherry tomatoes, and onion onto the baking sheet in an even layer.
Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with 0.5 teaspoons of salt and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.
Meanwhile, in a large soup pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Pour in the vegetable broth and canned diced tomatoes (including the liquid). Stir well to combine.
Add the Italian seasoning, remaining salt, and black pepper to the pot. Bring the mixture to a simmer.
Once the roasted vegetables are done, transfer them from the baking sheet into the soup pot. Stir to incorporate.
Stir in the rinsed and drained cannellini beans and bring the soup back to a gentle simmer.
Add the pasta to the pot and cook according to package instructions (about 7-10 minutes), stirring occasionally so the pasta doesn’t stick.
During the last 2 minutes of pasta cooking, stir in the fresh spinach until wilted.
Turn off the heat and stir in the fresh basil to finish. Taste and adjust seasoning, if necessary.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 11552 mg | 502% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 89.9 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1090 mg | 84% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 7550 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
