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Roasted Vegetable Minestrone

Roasted Vegetable Minestrone

Absolutely fabulous! The roasted veggies with the prosciutto add many wonderful flavors to this earthy, rich Italian vegetable soup. Roast the veggies and then complete the soup in minutes.



  1. Heat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine sweet potatoes, zucchini, yellow squash, eggplant, tomatoes, red onion, and garlic.
  3. Add canola oil, salt and pepper to taste and toss.
  4. Line baking sheet with foil. Place vegetables on the foil lined baking sheet.
  5. Roast for 45 minutes to 1 hour, stirring vegetables after 30 minutes.
  6. Remove from oven and set aside.
  7. In a large non-stick pot, coated with canola oil cooking spray, cook prosciutto, oregano, basil and red pepper flakes over medium heat for 1 minute, stirring constantly.
  8. Add bay leaves, tomatoes, chicken broth and white beans. Bring mixture to a boil and add pasta. Lower heat and simmer for 15 minutes or until the pasta is tender.
  9. Remove bay leaves. Stir in roasted vegetables.
  10. Garnish with grated Parmesan cheese and serve immediately.

Nutritional Analysis Per Serving: Calories 130 Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 470mg Carbohydrates 23g Fibre 5g Protein 8g

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