Roasted Vegetable Soup with Tiny Pasta

It might be offbeat, but roasting vegetables in the oven before adding to a simmering soup results in a sweet, smoky flavor. Tiny pasta shapes add a bit of heft. This soup is takes the edge of hunger, but leaves room for your meal.

Serves: 6

  • 1 medium red bell pepper, diced
  • 2 large celery stalks, sliced on the diagonal
  • 8 baby carrots, quartered lengthwise
  • 1 medium turnip, peeled and diced
  • 1 cup sliced baby bella or crimini mushrooms
  • 1 tablespoon olive oil
  • 1 cup tiny pasta such as mini-shells, ditalini, or orzo
  • One 32-ounce container low-sodium vegetable broth
  • 1/4 cup minced fresh parsely
  • 2 to 3 tablespoons minced fresh dill
  • Salt and freshly ground pepper to taste

Preheat the oven to 425 degrees.

Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl. Drizzle in the olive oil, and stir together. Transfer the vegetables to a lightly oiled roasting pan. Roast for 20 minutes, or until the vegetables are touched with brown spots. Stir once or twice during this time.

Meanwhile, bring 3 cups water to a boil in a small soup pot. Add the pasta, then simmer steadily until al dente, about 8 minutes (don’t drain). Once done, immediately pour in the vegetable broth and leave off the heat.

Once the vegetables are done, stir them into the soup along with the fresh parsley and dill. Return to the heat until well heated through. Season with salt and pepper and serve.

Nutrition Information:
Per serving: 158 calories; 3g fat; 28g carbs; 285mg sodium; 2g fiber; 5g protein

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