by Pallavi Purani

Roasted Vegetable Minestrone Soup

Minestrone is traditionally a thick Italian Soup with pasta. It is such a lovely bowlful of joy that one can lick every last drop from the soup bowl. I use left over pasta bits and those that get left behind after making a measured pasta dish. Dry roasting the vegetables brings out a beautiful sweetness in them. The charred bits add smokiness to the whole dish. This gorgeous one pot meal is ready in 20 minutes, if you have the basic things at hand.

Print Recipe
Minestrone Soup
Course soups stews
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course soups stews
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a good quality non stick pan, add the onions, corn and Zucchini. Dry roast them till blisters appear. Remove from the pan.
  2. In the same pan, add 1 tbsp olive oil. Add the sliced white part of the scallion. Now add the roasted veggies, beans and stock.
  3. Season with salt and pepper. Add the pasta. I use the smaller sized pastas as they will cook in no time. You can even use some broken spaghetti.
  4. Cover with a lid and let it cook for 5-6 minutes.
  5. The pasta will be done. Turn off the gas and add the carrots.
  6. I served it with a savory muffin.
  7. Add scallion greens on top


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