Roasted Root Vegetable Minestrone
From christinem 12 years agoIngredients
- 2 cups diced carrots, cut in 1/2” dice shopping list
- 1 1/2 c diced parsnips, cut in 1/2" dice shopping list
- 1 1/2 c sweet potato, cut in 1/2" dice shopping list
- 1/2 cup finely minced onion shopping list
- 2 cloves garlic, minced shopping list
- 2 Tbsp olive oil shopping list
- 1 Tbsp maple syrup shopping list
- 1 T tomato paste shopping list
- 2 tsp. balsamic vinegar shopping list
- 3 Tbsp vegetable stock shopping list
- 1 tsp italian seasoning (mixture of basil, oregano, marjoram, thyme) shopping list
- 1 Tbsp olive oil shopping list
- 3/4 cup onion, diced shopping list
- 3/4 cup celery, diced shopping list
- 1 clove garlic, minced shopping list
- 3 quarts vegetable stock (or 2:1 mixture of stock/water) shopping list
- 1 14.5 oz can diced tomatoes ( or 1 1/2 c fresh) shopping list
- 1 tsp dried basil shopping list
- 1 tsp dried oregano shopping list
- 1/2 tsp crushed red pepper flakes shopping list
- 1 bay leaf shopping list
- salt & pepper shopping list
- 1 cup small dry pasta (elbows, ditalini, small shells, small fiori…) shopping list
- 2 cups diced zucchini shopping list
- 1 15.5 oz cannelini or kidney beans, drained and rinsed shopping list
- 1 c chopped cabbage shopping list
- 1 1/2 cup chopped spinach shopping list
- 1/4 cup chopped celery leaves (optional) shopping list
- Shaved or grated parmesan or romano cheese shopping list
How to make it
- Preheat oven to 375F.
- Combine diced carrots, parsnips, sweet potato, minced onion and 2 cloves minced garlic in large bowl.
- In separate bowl, whisk together 2 Tbsp olive oil, maple syrup, tomato paste, balsamic vinegar and 3 tbsp stock. Pour over vegetables; season with Italian seasoning, salt & pepper, tossing thoroughly. Spread over large rimmed baking sheet in a single layer. Place in oven and bake for about 20 minutes, stirring occasionally, or until vegetables are just tender.. Set aside.
- Meanwhile, in large stockpot, heat 1 tbsp olive oil over medium heat. Add diced onion, celery and 1 clove garlic, cooking until onion is translucent (about 5 minutes)
- Add stock and diced tomatoes and bring to a simmer. Season with basil, oregano, crushed pepper flakes and salt & pepper. Add bay leaf. Add pasta and simmer about 5 minutes. Add zucchini and simmer another 5 minutes until zucchini and pasta are tender.
- Stir in cabbage, spinach. Celery leaves and adjust seasonings (add more water, if necessary) Remove bay leaf before serving.
- Garnish with cheese, if desired.
People Who Like This Dish 6
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