Roastedminestronesoup Recipes

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ROASTED MINESTRONE SOUP



Roasted Minestrone Soup image

Make and share this Roasted Minestrone Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories     European

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 large onion, finely chopped
3 large carrots, peeled and finely chopped
6 celery ribs, finely chopped
2 medium zucchini, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup elbow macaroni or 1/2 cup other small shaped pasta
1 (15 ounce) can white cannellini beans, rinsed and drained
1 (14 ounce) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup dry red wine
6 cups low sodium vegetable broth or 6 cups chicken broth
1/2 cup fresh basil, cut into thin strips
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 450°.
  • Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
  • While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
  • Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
  • Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.

Nutrition Facts : Calories 187, Fat 3.2, SaturatedFat 0.9, Cholesterol 2.8, Sodium 367.9, Carbohydrate 29.8, Fiber 6.5, Sugar 5.9, Protein 9.1

CONTEST-WINNING EASY MINESTRONE



Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

  • In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

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