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Roasted Vegetable and Rotini Soup
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Prep Time:
15 minutes
Total Time:
55 minutes
Create a hearty veggie and pasta dish for a satisfying meatless meal. Serve with bread and a fresh salad for a perfect meal.
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
Instructions:
  • Preheat oven to broil. Combine potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic, and oil in a bowl. Spread the vegetable mixture in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan, skin side up.
  • Place the vegetables on the top oven rack so they are 4 to 6 inches from the heat source. Broil for 10 to 15 minutes until nicely roasted. Take out the vegetables as they turn tender, then let them cool. Peel off the skins from the peppers and roughly chop the potatoes, onion, and peppers.
  • Combine vegetables, broth, tomatoes, and pasta in a 4-quart Dutch oven. Bring to a boil, then lower the heat and simmer covered for about 15 minutes, stirring occasionally, until the pasta is tender. Garnish with parsley and pepper before serving.

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