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Roasted Vegetable and Rotini Soup

Name: Roasted Vegetable and Rotini Soup
Prep time: 15 min
Total time: 55 min
Yield: 6
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

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Prep 15 min
Total 55 min
Servings 6

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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.

By Betty Crocker Kitchens

Updated Mar 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

270 Calories, 5g Total Fat, 7g Protein, 54g Total Carbohydrate

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.