Roasted Vegetable and Rotini Soup

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 6

Ingredients

Ingredients

5
small red potatoes (3/4 pound), cut into fourths
1
large onion, cut into fourths
1
medium red bell pepper, cut into fourths and seeded
1
medium green bell pepper, cut into fourths and seeded
1
medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
1
small zucchini, cut into 1/2-inch slices
1/4
pound medium whole mushrooms
2
cloves garlic, finely chopped
2
tablespoons olive or vegetable oil
1
can (14 1/2 ounces) ready-to-serve vegetable or chicken broth
2
cans (14 1/2 ounces each) Italian-style stewed tomatoes, undrained
1 1/4
cups uncooked rotini pasta (4 ounces)
2
tablespoons chopped fresh parsley
Freshly ground pepper, if desired

Directions

Directions

  • 1 Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
  • 2 Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.
  • 3 Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

Notes










Tips

 

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.