Roasted Vegetable Minestrone

For weeks, I had been drooling over this soup recipe from What Megan's Making, one of my favorite food blogs. I loved the idea of roasting vegetables to bring out their flavor in an unexpected place like soup, and couldn't wait to give this a try as the weather has cooled off here. 

To switch up the original recipe, I changed which vegetables to roast, catered the seasoning to my liking, and altered the amounts for a smaller crowd. This recipe will make enough for 3-4 people as a main dish.

Ingredients for roasting vegetables

• 1 bunch small carrots, sliced in rounds
• 1 small zucchini, halved lengthwise and sliced
• 1 yellow (summer) squash, halved lengthwise and sliced
• 1/2 red onion, halved and sliced thinly
• generous drizzle of olive oil
• salt + pepper

Ingredients for rest of soup

• more olive oil
• 2-3 cloves garlic, minced
• 3 stalks celery, sliced
• pinch of dried thyme leaves
• 14.5 oz can cannellini beans, drained
• 6 cups vegetable broth (more if you want it brothier)
• 2 cups pasta shells, uncooked
• 14.5 oz can diced tomatoes with juice
• salt + pepper
• fresh parsley or Parmesan or mozzarella cheese (garnish, optional)

Directions

1. Preheat oven to 500 degrees.
2. Combine ingredients for roasting vegetables in large baking dish and cover. Bake at 500 degrees for 20-25 minutes. Remove from oven and set aside, still covered, until soup is complete (Step 8).
3. While vegetables are roasting, heat olive oil in a large stockpot over medium-low heat. 
4. Add garlic, celery, and thyme. Cook for about 5 minutes.
5. Add cannelini beans and vegetable broth. Increase heat to medium-high until broth boils, then reduce to low. 
6. Add pasta shells and cook until they are al dente (about 10 minutes).
7. Add tomatoes and cook until heated throughout. 
8. Pour roasted vegetables into soup and stir to incorporate.
9. Season with salt and pepper, and top with desired garnish.