Marry This Roasted Vegetable Minestrone Recipe is a hearty and healthy recipe, which is made with roasted zucchini and Cannelini beans. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeRoasted Vegetable Minestrone Recipe Ingredients
- 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
- 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
- 8 oz. weight White Mushrooms, Stems Removed And Quartered
- 2 Tbsp. Olive Oil
- Kosher Salt To Taste
- 2 Tbsp. (additional) Olive Oil
- 2 whole Carrots, Washed And Sliced (not peeled)
- 1 whole Medium Onion, Diced
- 3 stalks Celery, Sliced (leaves included)
- 8 cups Low Sodium Chicken Broth
- 2 cans Cannelini Beans, Rinsed
- 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
- 1 1/2 cups Medium Or Small Pasta Shells, Uncooked
- 1 can (14.5) Diced Tomatoes With Juice
- Salt And Pepper, to taste
- 1/4 tsp. Turmeric (optional)
- Parmesan Cheese, Shaved
How To Make Roasted Vegetable Minestrone
- Roast the Vegetables: Preheat your oven to a very hot 500°F (260°C). On two separate sheet pans, toss the zucchini, summer squash, and mushrooms with 2 tablespoons of olive oil and a sprinkle of kosher salt. Roast for 5 to 10 minutes, until the vegetables have brown and even some black, charred spots. Remove from the oven and set aside.
- Sauté the Base: In a large, heavy pot or Dutch oven, heat the additional 2 tablespoons of olive oil over medium heat. Add the carrots, onions, and celery. Cook, stirring, for about 3 minutes until they begin to soften.
- Simmer the Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for ten minutes to allow the flavors to meld.
- Cook Beans and Pasta: Add the rinsed cannellini beans and the green beans to the pot. Cook on low for five minutes. Stir in the uncooked pasta and cook for another five minutes.
- Combine and Finish: Add the canned tomatoes with their juice, salt, pepper, and optional turmeric. Stir and cook for five more minutes. Finally, stir in the roasted vegetables from the oven. Let everything simmer for a few more minutes to heat through. Taste and adjust seasonings. Serve hot with Parmesan shavings.
Recipe Tips
- Why roast the vegetables first? Roasting the zucchini, squash, and mushrooms at a high temperature caramelizes their natural sugars and adds a deep, smoky flavor to the soup that you can’t get from simply simmering them.
- Can I use different vegetables? Absolutely. Minestrone is a great “clean out the fridge” soup. Bell peppers, potatoes, or kale would all be delicious additions.
- How to prevent mushy pasta? For the best texture, especially if you plan on having leftovers, cook the pasta separately and add it to individual bowls just before serving. The pasta will continue to absorb liquid and soften as it sits in the hot soup.
- Can I make this vegetarian? Yes, easily! Simply substitute the chicken broth with a good-quality vegetable broth to make this a hearty and delicious vegetarian meal.
What To Serve With Roasted Vegetable Minestrone
This is a complete one-pot meal, but it’s traditionally served with:
- A generous shaving of Parmesan or Pecorino Romano cheese
- A loaf of crusty Italian bread for dipping
- A drizzle of good quality extra virgin olive oil on top
How To Store Roasted Vegetable Minestrone
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The pasta will continue to absorb broth, so the soup will thicken.
- Reheating: Reheat gently on the stove. You will likely need to add a splash of water or broth to thin it back out to your desired consistency.
- Freeze: This soup freezes very well, but it’s best to do so without the pasta. Let the soup base cool completely and freeze for up to 3 months. When reheating, bring it to a simmer and cook fresh pasta directly in the soup.
Roasted Vegetable Minestrone Nutrition Facts
- Calories: 300-400 kcal
- Fat: 10g
- Carbohydrates: 45g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The key difference is the first step: roasting the zucchini, squash, and mushrooms. This extra step adds a wonderful depth and smoky flavor that sets it apart from a traditional stovetop minestrone.
Yes. While cannellini beans are classic, you could also use kidney beans, Great Northern beans, or even chickpeas.
Yes, this soup is a great make-ahead meal. The flavors will be even better the next day. For the best result, hold off on adding the pasta until you are ready to serve.
Try More Recipes:
Roasted Vegetable Minestrone Recipe
Course: SoupsCuisine: ItalianDifficulty: Easy8
servings15
minutes30
minutes400
kcalA hearty Italian vegetable soup made with a rich, flavorful broth, tender pasta, and a medley of vegetables that are roasted first for a deep, smoky flavor.
Ingredients
2 zucchini & 2 summer squash, cubed
8 oz. white mushrooms, quartered
4 Tbsp. Olive Oil, divided
2 carrots, 1 onion, 3 celery stalks (sliced/diced)
8 cups chicken or vegetable broth
2 cans cannellini beans, rinsed
1 cup green beans
1 1/2 cups small pasta shells
1 (14.5 oz) can diced tomatoes
Salt, pepper, turmeric (optional)
Parmesan cheese for serving
Directions
- Preheat oven to 500°F. Toss zucchini, squash, and mushrooms with 2 tbsp olive oil and salt. Roast for 5-10 minutes until charred.
- In a large pot, sauté carrots, onion, and celery in the remaining 2 tbsp of oil for 3 minutes.
- Pour in the broth, bring to a boil, then simmer for 10 minutes.
- Add the cannellini beans and green beans; cook for 5 minutes.
- Stir in the uncooked pasta and cook for 5 more minutes.
- Add the diced tomatoes and seasonings; cook for 5 minutes.
- Stir in the roasted vegetables at the very end and heat through. Serve hot with Parmesan cheese.
Notes
- Roasting the vegetables first is the secret to the deep, complex flavor of this minestrone.
- Don’t overcrowd the pans when roasting; use two separate pans to ensure the vegetables roast rather than steam.
- For best results with leftovers, cook the pasta separately and add it to each bowl as you serve.
- This soup is very versatile; feel free to add any seasonal vegetables you have on hand.
