|Title:||Minestrone with Roasted Vegetables and Whole-Grain Pasta ****|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
3 medium zucchini- diced
2 large carrots- peeled and chopped
2 red bell peppers- seeded and chopped
2 T olive oil
Sea salt and freshly ground black pepper
4 c low-sodium vegetable broth
1 can (28 oz.) diced tomatoes- undrained
1 can (15 oz.) red kidney beans- undrained
1 t dried oregano
2 c cooked small whole-grain pasta shells
|Directions:||Preheat oven to 475F. Place zucchini, carrots and bell peppers in a large roasting pan. Toss with oil. Season with salt and pepper to taste. Roast vegetables for 20 to 25 minutes, stirring occasionally, until lightly browned and tender. Set aside.
In a large soup pot, combine broth with tomatoes and their juice and undrained beans. Stir to combine. Add oregano. Bring mixture to a boil. Reduce heat to medium low. Add roasted vegetables. Simmer for 15 minutes, stirring occasionally.
Stir in cooked pasta and adjust seasonings. Serve immediately. (Leftover soup may thicken overnight. If you wish, thin with water or additional broth.)