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Roasted Vegetable and Rotini Soup

Roasted Vegetable and Rotini Soup
  • Prep 15 min
  • Total 55 min
  • Servings 6
Loading up a soup or stew with vegetables and pasta makes it a very substantial meatless meal. Just add bread and a crisp salad and your meal is complete.
Updated March 2, 2016

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
690mg
Total Carbohydrate
54g
Dietary Fiber
5g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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