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Roasted Vegetable Soup with Tiny Pasta
Enjoy this
Roasted Vegetable Soup with Tiny Pasta
anytime you're craving some comfort food. It's got pasta, veggies, and delicious spices!
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Servings:
6
Calories:
113
kcal
Author:
Veg Kitchen
Ingredients
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
baby bella mushrooms
or crimini mushrooms; sliced
1
tbsp
olive oil
1
cup
tiny pasta
such as mini-shells, ditalini, or orzo
32
oz
container low-sodium vegetable broth
¼
cup
fresh parsely
minced
2
tbsp
fresh dill
minced
salt and freshly ground pepper
to taste
Instructions
Preheat the oven to 425°F.
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 noodles into 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
Calories:
113
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
37
mg
|
Potassium:
239
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
2530
IU
|
Vitamin C:
30
mg
|
Calcium:
23
mg
|
Iron:
1
mg
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