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)
- Preheat oven to 500 degrees.
- 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).
- While vegetables are roasting, heat olive oil in a large stockpot over medium-low heat.
- Add garlic, celery, and thyme. Cook for about 5 minutes.
- Add cannelini beans and vegetable broth. Increase heat to medium-high until broth boils, then reduce to low.
- Add pasta shells and cook until they are al dente (about 10 minutes).
- Add tomatoes and cook until heated throughout.
- Pour roasted vegetables into soup and stir to incorporate.
- Season with salt and pepper, and top with desired garnish.