Roasted Vegetable Minestrone

20 90 154
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 15 min 12
Roasted Vegetable Minestrone
Health Highlights


2 large potato Sweet potato (peeled and chopped)
1 medium Zucchini (chopped)
1 medium Summer squash (chopped)
1 eggplant peeled Eggplant (chopped)
5 tomato Roma tomatoes (chopped)
1 medium Red onion (chopped)
6 clove(s) Garlic (peeled)
1 tbsp Canola oil
1/2 tsp Black pepper
1 tbsp Canola oil (for pan - or use canola cooking spray)
57 gm Prosciutto, extra lean (optional)
1 tsp Oregano, dried
1 tsp, leaves Basil, dried
1 tsp Red pepper flakes (to taste)
2 leaf Bay leaf
1 can (15oz) Whole tomato, canned (broken up)
9 cup Chicken broth (stock), low sodium
1 can (15oz) White beans, canned (rinse and drained)
2/3 cup Pasta, Penne, dry
1 tbsp Parmesan cheese, grated (for garnish)


Preheat oven to 400 °F (200 °C).

In a large bowl, combine first 7 ingredients. Add canola oil and pepper and toss. Place vegetables on foil lined baking sheet. Roast for 45 minutes to 1 hour, stirring after 30 minutes. Remove from oven and set aside.

In a large non-stick pot, coated with canola oil cooking spray, cook prosciutto if using, oregano, basil and red pepper flakes over medium heat for 1 minute, stirring constantly.

Add bay leaves, tomatoes, broth and beans. Bring mixture to a boil and add pasta. Lower heat and simmer for 15 minutes or until the pasta is tender. Remove bay leaves. Stir in roasted vegetables. Garnish with grated Parmesan cheese and serve immediately.

Nutrition Facts

Per Portion

Calories 154
Calories from fat 28.3
Calories from saturated fat 3.7
Total Fat 3.1 g
Saturated Fat 0.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.7 g
Cholesterol 2.4 mg
Sodium 337 mg
Potassium 589 mg
Total Carbohydrate 27.2 g
Dietary Fiber 5.0 g
Sugars 6.2 g
Protein 6.7 g

Dietary servings

Per Portion

Grain 0.3
Meat Alternative 0.2
Vegetables 2.7

Energy sources


Meal Type(s)