The Pioneer Woman Tasty Kitchen
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Roasted Vegetable Minestrone

4.66 Mitt(s) 12 Rating(s)12 votes, average: 4.66 out of 512 votes, average: 4.66 out of 512 votes, average: 4.66 out of 512 votes, average: 4.66 out of 512 votes, average: 4.66 out of 5

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Level: Easy

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Description

A scrumptious, hearty soup full of pasta and yummy vegetables. Here comes fall!

Ingredients

  • 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
  • 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
  • 8 ounces, weight White Mushrooms, Stems Removed And Quartered
  • 2 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • 2 Tablespoons (additional) Olive Oil
  • 2 whole Carrots, Washed And Sliced (not Peeled)
  • 1 whole Medium Onion, Diced
  • 3 stalks Celery, Sliced (leaves Included)
  • 8 cups Low Sodium Chicken Broth
  • 2 cans Cannelini Beans, Rinsed
  • 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
  • 1-½ cup Medium Or Small Pasta Shells, Uncooked
  • 1 can (14.5) Diced Tomatoes With Juice
  • Salt And Pepper, to taste
  • ¼ teaspoons Turmeric (optional)
  • Parmesan Cheese, Shaved

Preparation

Preheat oven to 500 degrees.

Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread.

5 Comments

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sarablaire on 1.21.2011

This soup is delicious! I made it for a week-night dinner with friends, and it was a hit! I didn’t want to come home to make it prior to the dinner, so I prepared all but the roasted veggies the night before. I placed the soup in the fridge over night, came home the next day, heated the soup, roasted the veggies and threw it all together. It was so simple, and I was able to enjoy the rest of the evening enjoying my friends (and the soup). An added bonus: super easy clean-up!

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Fee K on 11.27.2010

Soup is perfect…I made it and my daughter took it to school where the teacher proclaimed it nectar from the Gods or something like that :) It was only my 2nd time making it. Thanks for making me realize I CAN make soups and they are awesome too!!!

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Wellbuttermybutt&callmeabiscuit! on 10.17.2010

you know what would make this even better… nest time the grill is hot, grill the veggies for this. yummy!

it is a really great soup just the way it is as well!

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Lindy Leigh on 9.28.2010

I see the olive oil now…I missed it! I also add a bit of Italian herbs…

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Lindy Leigh on 9.28.2010

This is a lot like my minestrone recipe but I add garlic and a bit of olive oil :)

12 Reviews

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karabakes on 1.23.2011

Very good soup! The veggies taste delicious. It’s great to have a healthy soup that tastes great!

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sarablaire on 1.21.2011

I made this soup exactly as instructed, and thought it was fantastic! All of my guests loved it, too. If you want to give this soup some zing, use fresh cracked black pepper when you add the pepper…delicious! Ree, thank you for this fun, new and flavorful recipe!

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Fee K on 11.27.2010

It was simply perfection. If you are having problems with it soaking up too much liquid and don’t like it more stewlike- then add in more water or liquid and cook the pasta first before adding it. I’ve had it days afterward with nary a problem. As for flavor….if you are needing to have more flavor make sure you are using an imported parmesan..it makes all the difference in the world. Finally- you can add in some Jameson’s soup base…which I do with any soup and it adds some flavor..I also added in fresh basil. It just gets better and better. I’ve also seen a minestrone with tiny shells…that might help on liquid levels. But I like mine thick like this and not so brothy. YUM YUM YUM.

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jcounseller on 11.4.2010

This was delicious! Would definitely make it again. I ate it for lunch the two following days after I made it.

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sabrinaf on 10.27.2010

Loved the taste of the roasted vegetables. This made tons of soup and we froze 2 seperate portions so when I don’t feel like cooking we can eat it later.

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