Minestrone
Whenever the weather gets cool, you’ll find me roasting vegetables. My most favorite roasted veggie is cauliflower, but I’m game to roast just about any veggie that comes across my path. Roasting is super simple. Put a sheet of parchment paper on a roasting tray ( or cookie sheet), cut the veggies into bite sized chunks, toss with olive oil and a pinch of sea salt and its off to the oven. High heat works best 400, or so. Roast until veggies look totally yummy.
I’ve used this strategy in previous soups this month, namely the Carrot Fennel Soup and the Roasted Cauliflower Soup. Roasting heats up your kitchen nicely too. I tend to turn the oil burner off in my house after the last Rubin Rodeo member has a shower in the morning. No use heating an empty house.
Wave Hill Bread
This Roasted Veggie Minestrone has oodles of veggies and makes for a great dinner along with a nice piece of good crusty bread. I especially adore Wave Hill Bread which is baked not far from me in CT.
Keep in mind, you can use just about any veggie you like in this soup. Zucchini, mushrooms, broccoli, sweet potatoes, you name it! Also feel free to play with herbs and spices. Like some heat? Add cayenne. Are you into smoky flavors? Add some smoked paprika. Don’t be shy! Soup like this begs for your creativity. Use my recipe as a place to start. Don’t be afraid to experiment, you really can’t screw this up, I promise!
Roasted Veggie Minestrone
1 cauliflower, cut into bite sized florets
1 small eggplant, cut into bite sized pieces
1 carrots, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
2 tablespoons olive oil
1 medium onion, diced
3 stalks celery, sliced (leaves Included)
8 cups chicken stock
1 can cannelini beans or chickpeas, rinsed
1 cup cut green beans
1-½ cup small pasta shells, uncooked
1 can (14.5) diced tomatoes with juice
¼ teaspoons turmeric
Toss cauliflower, eggplant carrots and zucchini in a bowl with olive oil and a sprinkling of sea salt. Arrange onto two sheet pans (to avoid crowding) and roast in the 400 degree oven for 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
In a soup pot, heat olive oil over medium heat. Add onions and celery and stir to cook for 3 minutes. Pour in stock and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannelini beans/chickpeas and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes and liquid, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.
Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Add more stock if necessary to increase liquid amount.
Serve with a crusty Italian bread.
