Warm up your kitchen with the rich flavours of this Roasted Vegetable Minestrone! Roasting brings out the sweetness in veggies, pairing perfectly with savoury prosciutto in this hearty Italian classic. It’s the perfect dish to cozy up with.
Roasted Vegetable Minestrone
The roasted vegetables with the prosciutto add many wonderful flavours to this earthy, rich Italian vegetable soup.
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Servings: 12 servings
Ingredients
- 1 sweet potato, peeled and coarsely chopped
- 1 medium zucchini, coarsely chopped
- 1 medium yellow squash, coarsely chopped
- 1 medium eggplant, peeled and coarsely chopped (about 1 lb/500 g)
- 5 Roma tomatoes, coarsely chopped
- 1 red onion, coarsely chopped
- 6 garlic cloves, peeled
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- canola oil cooking spray
- 2 oz prosciutto
- 1 tsp dried oregano
- 1 tsp basil
- dash red pepper flakes
- 2 bay leaves
- 14 oz can whole tomatoes in juice, broken up
- 9 cups chicken broth, regular or low sodium
- 16 oz can cannellini beans or white beans, rinsed and drained
- 2/3 cup penne pasta noodles
- garnish with grated Parmesan cheese
Instructions
- Preheat oven to 400° F (200°C).
- In a large bowl, combine sweet potatoes, zucchini, yellow squash, eggplant, tomatoes, red onion, and garlic. Add canola oil, salt and pepper to taste and toss. Line baking sheet with foil. Place vegetables on the foil lined baking sheet. Roast for 45 minutes to 1 hour, stirring vegetables after 30 minutes. Remove from oven and set aside.
- In a large non-stick pot, coated with canola oil cooking spray, cook prosciutto, oregano, basil and red pepper flakes over medium heat for 1 minute, stirring constantly.
- Add bay leaves, tomatoes, chicken broth and beans. Bring mixture to a boil and add pasta. Lower heat and simmer for 15 minutes or until the pasta is tender. Remove bay leaves. Stir in roasted vegetables. Garnish with grated Parmesan cheese and serve immediately.
Nutrition Facts
Roasted Vegetable Minestrone
Serving Size
375 mL
Amount per Serving
Calories
160
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1.5
g
9
%
Cholesterol
10
mg
3
%
Sodium
410
mg
18
%
Potassium
364
mg
10
%
Carbohydrates
21
g
7
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.