Loading up a soup or stew with vegetables and pasta makes it a very substantial meatless meal. Just add bread and a crisp salad and your meal is complete.
Roasted Vegetable and Rotini Soup
- Prep Time 15 min
- Total 55 min
- Servings 6
- Ingredients 14
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
-
Step1Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
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Step2Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.
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Step3Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.
Nutrition
270
Calories
5g
Total Fat
7g
Protein
54g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 45
- Total Fat
- 5g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 690mg
- Total Carbohydrate
- 54g
- Dietary Fiber
- 5g
- Protein
- 7g
% Daily Value*:
Exchanges:
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