Roasted Vegetable Minestrone Soup

As a family since we all love soups, I often try to make a meal out of it. I read this recipe on The Pioneer Woman Cooks and I knew I just had to try it out.

You need:

• 1 zucchini
• 2 med carrots
• 2 med onions
• 2 sticks of celery with leaves
• 1/2 cup frozen or fresh corn
• 3 tomatoes - peeled, deseeded and chopped fine
• 1 tsp tomato paste
• 500ml water + more
• Salt
• Pepper
• 1 tsp dried mixed herbs
• Olive oil
• Pasta - any small shape (I used about 3 hand full of dried small macaroni)

For Garnish:

• Cheese Shavings

Steps:

• Preheat the oven to 240 degrees C.
• Dice the zucchini, carrots and 1 onion. 
• Mix with a tbsp of olive oil, salt and dried herbs and spread on a baking sheet.
• Place in the oven for about 15 mins. Let it brown slightly.
• Finely chop the other onion.
• Add 1 tbsp of olive oil in a thick bottom pot and sauté the onions for a minute.
• Then add the finely chopped celery and sauté for another minute.
• Add 500 ml of water and bring to a boil. Add salt as required.
• When it boils, add the chopped tomatoes and tomato paste and allow it to boil for a few minutes.
• Add the required quantity of pasta and let it boil for a few minutes. Add more water if required. Add salt and pepper as per taste.
• When the pasta is about 90% cooked, add the roasted vegetables and take off the heat.

Serve hot with cheese shavings and bread.

Notes:

• Substitute the water with vegetable / chicken broth for a richer taste.
• Add two handfuls of cooked chick peas along with the celery and let boil.
• Add chopped mushrooms with the celery. I skipped it as I am not too fond of mushrooms.