Minestrone with Roasted Vegetables and Whole-Grain Pasta
Nutrition
Calories: 225 kcalCarbohydrates: 44 gProtein: 12 gFat: 11 gSaturated Fat: 8 gSodium: 582 mgFiber: 12 gSugar: 13 gVitamin A: 623.05 IUCalcium: 85 mgIron: 9 mg
Ingredients
- 3 medium Zucchini diced
- 2 large carrots peeled and chopped
- 2 each red bell peppers seeded and chopped
- 2 tablespoons olive oil
- 1 dash salt
- 1 dash freshly ground black pepper
- 4 cups low-sodium vegetable broth
- 1 each 28 oz can diced tomatoes undrained
- 1 15 oz Can red kidney beans undrained
- 1 teaspoon dried oregano
- 2 cups cooked small whole-wheat pasta shells
Instructions
- 1. Preheat oven to 475 degrees.
- 2. 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.
- 3. In a large soup pot, combine broth with tomatoes and their juice and undrained beans. Stir to combine. Add oregano.
- 4. Bring mixture to a boil. Reduce heat to medium low. Add roasted vegetables. Simmer for 15 minutes, stirring occasionally.
- 5. Stir in cooked pasta and adjust seasonings. Serve immediately. (Leftover soup may thicken overnight. If you wish, thin with water or additional broth.)
- Hannaford Organic & Natural Magazine, January 2011