Wednesday, February 9, 2011

Roasted Vegetable Soup

This soup makes a perfect lunch with a crusty piece of bread. I think it first came from Pioneer Woman, it was adapted by Finding Joy in My Kitchen and I added my own twist. Whichever recipe you choose the results will be delicious. Pioneer Woman makes big batches of food, there was a time in my life when I did too. But seasons of life change, so we adapt.
This is more of a method than a recipe--here's what I did.

Roasted Vegetable Minestrone
8 oz. mushrooms, cut into 4ths
1-2 medium zucchini or yellow squash quartered into thick slices
1 T olive oil
sea salt and pepper, to taste
2 large carrots, sliced
 A handful of pearl onions or 1/2 medium onion, diced
2 stalks celery, sliced
4 cups chicken stock
1 can diced tomatoes, I gave it a buzz with my Immersion Blender
1/2 cup small shell pasta
Parmesan cheese

Drizzle the diced zucchini and mushrooms with olive oil. Then sprinkle with sea salt and pepper.Place veggies on Bar Pan and cook at 500 for 5-10 minutes, just till veggies start to brown, stir once or twice. Don't over cook.  Then, set the veggies aside.
 Meanwhile, saute onions, carrots and celery in oil over medium heat for a few minutes just to soften. Add chicken broth and simmer for 10 minutes. . Add pasta and  bring to a boil for 5 minutes, add tomatoes and simmer another 5 minutes until pasta is just tender.

Add the roasted veggies and heat through, adjust seasonings. Serve with Parmesan cheese


Lauryn said...

omg that soup looks amazing! All those veggies and the pasta! Yum!! Beautiful photos!

SnoWhite said...

So glad you enjoyed this soup!