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Roasted Vegetable and Rotini Soup
small red potatoes (3/4 pound), cut into fourths
large onion, cut into fourths
medium red bell pepper, cut into fourths and seeded
medium green bell pepper, cut into fourths and seeded
medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
small zucchini, cut into 1/2-inch slices
pound medium whole mushrooms
cloves garlic, finely chopped
tablespoons olive or vegetable oil
can (14 1/2 ounces) ready-to-serve vegetable or chicken broth
cans (14 1/2 ounces each) Italian-style stewed tomatoes, undrained
cups uncooked rotini pasta (4 ounces)
tablespoons chopped fresh parsley
Freshly ground pepper, if desired
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.
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.
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.
No nutrition information available for this recipe.
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