Name: Roasted Root Vegetable Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 2 medium carrots, peeled and cut into 1-inch-thick pieces; 1 medium sweet potato, peeled and cut into 1-inch cubes; 1 medium parsnip, peeled and cut into 1-inch-thick pieces; 1/2 of a medium red onion, cut into thin wedges; 3 cloves garlic, thinly sliced; 1 tablespoon olive oil; 1 teaspoon dried thyme, crushed; 1/8 teaspoon ground black pepper; 3 cups fat-free milk; 1 cup reduced-sodium chicken broth; 1/4 cup all-purpose flour

Ingredients

Units Scale

6 cups chicken and/or beef stock (3 cups each)
1 cup diced bacon
2 cups diced carrots
2 cups diced onion
2 cups squash (good choices are: acorn, butternut, and zucchini), peeled, seeded and chopped into roughly 1/2 inch pieces
1 clove grated or crushed garlic
15oz can crushed tomatoes – undrained
16oz can of Cannellini beans, drained
16oz can of Kidney beans, drained
1/2 cup chopped parsley
salt and pepper
1 pound small elbow macaroni, uncooked
1 Tablespoon olive oil
Parmigiano cheese for serving

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Instructions

Cook macaroni in boiling salted water. When it is cooked tender; yet not soft, drain, rinse in cold water to stop the cooking process and set aside.
Sauté bacon in the pan until tender. Remove bacon and set aside.
Drizzle olive oil into bacon drippings. Heat the pan on medium heat; add onions, garlic, and carrots.
Sauté until vegetables are fork tender (be careful to not overcook).
Stir in tomatoes, broth, and macaroni and simmer until heated through.

Notes

This soup freezes well, but if you are going to freeze it, do not add the macaroni until re-heating for eating.

Author: Dori Fritzinger
Prep Time: 45 min

Keywords: minestrone, basic minestrone, soup