Roasted Minestrone Soup

Elevate your soup game with this hearty and wholesome Roasted Minestrone Soup, a delicious twist on the classic Italian favorite. Bursting with flavor, this recipe features an array of roasted vegetables like zucchini, carrots, red bell pepper, cherry tomatoes, and onion, caramelized in the oven for a deep, smoky sweetness. Simmered alongside tender pasta, creamy cannellini beans, and vibrant spinach in a garlic-infused vegetable broth, this soup is a nutrient-packed comfort food perfect for any season. Fresh basil adds a fragrant finish, and a sprinkle of Parmesan cheese takes it to the next level. Ready in just over an hour, it’s a satisfying, one-pot wonder ideal for weeknight dinners or meal prep. Serve with crusty bread for an irresistible, soul-warming experience!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium, diced Zucchini
• 3 large, diced Carrots
• 1 large, seeded and diced Red bell pepper
• 2 cups, whole Cherry tomatoes
• 1 medium, diced Yellow onion
• 4 tablespoons Olive oil
• 4 minced Garlic cloves
• 6 cups Vegetable broth
• 1 15-ounce can Canned diced tomatoes
• 1 15-ounce can, rinsed and drained Canned cannellini beans
• 1 cup, uncooked Pasta (small shapes like ditalini or elbow)
• 3 cups Fresh spinach
• 1.5 teaspoons Italian seasoning
• 0.5 cup, chopped Fresh basil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 cup, grated (optional, for serving) Parmesan cheese

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 3

Spread the diced zucchini, carrots, bell pepper, cherry tomatoes, and onion onto the baking sheet in an even layer.

Step 4

Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with 0.5 teaspoons of salt and black pepper. Toss to coat evenly.

Step 5

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.

Step 6

Meanwhile, in a large soup pot, heat the remaining 2 tablespoons of olive oil over medium heat.

Step 7

Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Step 8

Pour in the vegetable broth and canned diced tomatoes (including the liquid). Stir well to combine.

Step 9

Add the Italian seasoning, remaining salt, and black pepper to the pot. Bring the mixture to a simmer.

Step 10

Once the roasted vegetables are done, transfer them from the baking sheet into the soup pot. Stir to incorporate.

Step 11

Stir in the rinsed and drained cannellini beans and bring the soup back to a gentle simmer.

Step 12

Add the pasta to the pot and cook according to package instructions (about 7-10 minutes), stirring occasionally so the pasta doesn’t stick.

Step 13

During the last 2 minutes of pasta cooking, stir in the fresh spinach until wilted.

Step 14

Turn off the heat and stir in the fresh basil to finish. Taste and adjust seasoning, if necessary.

Step 15

Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	3837.7 grams (3837.7g)

Amount per serving	% Daily Value*
Calories	2449

Total Fat 95.30g	122%
Saturated Fat 19.70g	99%
Polyunsaturated Fat 13.80g
Cholesterol 31mg	10%
Sodium 11552mg	502%
Total Carbohydrate 325.60g	118%
Dietary Fiber 69.40g	248%
Total Sugars 89.90g
Protein 86.90g	174%

Vitamin D 0IU	0%
Calcium 1090mg	84%
Iron 28mg	154%
Potassium 7550mg	161%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 13.9%

Carbs: 51.9%