MINESTRONE WITH ROASTED VEGETABLES

MINESTRONE WITH ROASTED VEGETABLES and WHOLE GRAIN PASTA

3 Medium zucchini, diced

2 Large carrots, peeled and chopped

2 Red bell peppers, seeded and chopped

2 Tbsp olive oil

Salt and freshly ground black pepper

4 C. low sodium vegetable broth

1 28 oz can diced tomatoes, undrained

1 15 oz can red kidney beans, undrained

1 tsp. dried oregano

2 C. cooked small whole-grain pasta shells

1) Preheat oven to 475 degrees.

2) Place zucchini, carrots, and bell peppers in a large roasting pan. Toss with oil. Season with salt and pepper to taste. Roast vegetables for 20 - 25 minutes, stirring occasionally, until lightly browned and tender. Set aside.

3) In a large soup pot, combine broth with tomatoes and their juice and undrained beans. Stir to combine. Add oregano.

4) Bring mixture to a boil. Reduce heat to medium low. Add roasted vegetables. Simmer for 15 minutes, stirring occasionally.

5) Stir in cooked pasta and adjust seasonings. Serve immediately. (Leftover soup may thicken overnight. If you wish, thin with water or additional broth.)