Roasted vegetable minestrone
Roasted veggies and prosciutto add wonderful flavours to this earthy, rich Italian soup.
170 cal
Serves 12
Prep time
0h 15m
Cook time
1h 55m
Total time
2h 10m
Ingredients
Directions
-
Step 1
Preheat oven to 400° F (200°C). -
Step 2
In a large bowl, combine sweet potatoes, zucchini, yellow squash, eggplant, tomatoes, red onion, and garlic. Add canola oil 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. -
Step 3
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. -
Step 4
Add bay leaves, tomatoes, chicken broth and white 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.
Nutritional information
Per serving (1 of 12)
- Calories
- 170
- Protein
- 10 g
- Sodium
- 320 mg
- Potassium
- 400 mg
- Total fat
- 4 g
- Saturated fat
- 1.5 g
- Cholesterol
- 10 mg
- Carbohydrates
- 23 g
- Fibre
- 6 g
- Sugars
- 5 g
- Added sugars
- 0 g
