Roasted Vegetable Minestrone
- 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
- 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
- 8 ounces, weight White Mushrooms, Stems Removed And Quartered
- 2 Tablespoons Olive Oil
- Kosher Salt To Taste
- 2 Tablespoons (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
- 1-½ cup Medium Or Small Pasta Shells, Uncooked
- 1 can (14.5) Diced Tomatoes With Juice
- Salt And Pepper, to taste
- ¼ teaspoons Turmeric (optional)
- Parmesan Cheese, Shaved
- Produce
- (14.5) diced tomatoes, With Juice (1 can)
- Cannelini beans (2 cans)
- Carrots, whole (2)
- Celery (3 stalks)
- Green beans, heaping Cut Fresh Or Frozen (1 cup)
- Mushrooms, White (8 ounces)
- Onion, whole Medium (1)
- Summer squash, whole (2)
- Zucchini, whole (2)
- Canned Goods
- Chicken broth, Low Sodium (8 cups)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (4 Tablespoons)
- Salt and pepper (1)
- Turmeric (1/4 teaspoons)
- Pasta & Grains
- Pasta shells, Medium Or Small (1 1/2 cup)
- Dairy
- Parmesan cheese (1)
Preparation
Read recipe preparation on thepioneerwoman.com
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Published September 28, 2010 (2 years ago).
96 people saved this recipe.
