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Roasted Vegetable Soup with Tiny Pasta
Posted By Nava On November 15, 2012 @ 8:07 pm In Everyday Meals,Soulful Soups | No Comments
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.
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.
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