I make this roasted vegetable minestrone soup only when I’ve finally accepted that fall has arrived. This year it came early in the Pacific North West, though we still have all of the beautiful late summer produce. Which got me thinking: this soup is far better embraced as a late summer, early fall dish so you can maximize on all of the seasonal ingredients.
Instead of using frozen or store bought ingredients, I was able to use almost all ingredients from the farmer’s market, and that was a real game changer. However, this soup is totally adaptable, and still delicious later in the season when frozen or canned produce is ideal. Which means you can also totally switch up the veggies depending on what’s available! Try okra, mushrooms, butternut squash, or heck, green romesco!
I’ve made this soup a number of different ways, but prefer this final iteration. I recently began using tomato paste, which creates a more gravy-like soup, but if you’re making this for yourself or someone who is sick, leave out the paste and opt for a more brothy, less acidic soup.
Speaking of which, this is the most curative, healing soup I can possible eat when I’m under the weather. As a vegetarian, I no longer rely on chicken noodle soup, and this vegetable version is no less powerful. With all the vegetables, it’s arguably more health-promoting than its fatty, animal counterpart.
Pro Tip: Make and store your pasta separately. Though regular pasta (not GF) will add a lovely starch to the broth for the first serving, any leftovers will become mushy and mealy. I make a batch of pasta and add a handful to the bowl before I reheat a leftover portion. Also, you can totally keep this paleo and skip the pasta. It doesn’t add much but a little texture, if you’re into that kind of thing, which I am!
Serve with crumbled vegan cashew Parmesan, chopped parsley or basil and a crusty slice of (vegan) buttered bread and pat yourself on the back for a job well done.
This delicious, hearty vegan soup will keep you warm and healthy all autumn long.
Preheat oven to 425°F; line two half sheet pans with parchment, foil or silpat. Set aside.
While the oven is preheating, add chopped onions and celery to dutch oven over medium heat with 1 tbsp olive oil. toss in a pinch of salt. Cook, stirring occasionally until vegetables become soft, around 5 minutes.
While the onions and celery are cooking down, toss zucchini, corn and carrots in a large bowl with remaining 2 tbsp olive oil, and a generous seasoning of salt and pepper. Divide onto both half sheets, ensuring vegetables are all in one layer, evenly spaced out. Bake for 30-35 minutes, or until vegetables are begging to caramelize with deep brown edges.
Add tomato paste and optional red pepper flakes to onions and celery and stir to evenly coat vegetables. Then add vegetable broth and/or water and bring to a boil.
Add canned tomatoes and green beans and reduce heat to medium-low and simmer about 10 minutes.
Add beans and simmer about 5 minutes.
Add roasted vegetables to pot and remove from heat.
Add about 1/4 cup cooked pasta of choice to each bowl and enjoy with vegan Parmesan and freshly chopped herbs.
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