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Roasted Vegetable Minestrone with Corn Broth

Roasted Vegetable Minestrone with Corn Broth

Servings: 6 to 8

Prep Time
15 minutes
    Cook Time
10 minutes
       
Print Recipe      
1 Roasted Vegetable Minestrone

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

A luxurious, yet simple summer soup with the flavors of your garden. Corn broth adds a slight sweetness and depth of flavor that is different than traditional minestrone. Grilling isn't just for meat eaters, the grill adds a little smokiness and umami to this soup. If you don't have a grill, try broiling the vegetables instead.

Instructional images follow the recipe.

Ingredients:

  • 1 small Rutebaga
  • 2 cups Broccoli florets
  • 2 cups Cauliflower florets
  • 7 small Brussles sprouts
  • 1 large Carrot
  • 1/2 large Yellow onion
  • 3 large Tomatoes (substitute a variety of heirloom tomatoes or cherry tomatoes)
  • Any other vegetables you enjoy (substitute or add as you like)
  • 1 Tablespoon Dried Italian seasoning
  • 2 teaspoons Granulated onion
  • 2 teaspoons Granulated garlic
  • 1 Tablespoon Extra-virgin Olive Oil (substitute non-stick spray)
  • 3 cups Dry whole wheat rotini pasta (any small shaped will work)
  • 1/4 cup Chopped flat-leaf parsley
  • 1/4 cup Fresh basil leaves (chiffonade or chopped)
  • 1 quart Corn broth (substitute vegetable broth) (get corn broth recipe here)

Special Equipment:

  • Gas or charcoal grill (you can broil the vegetables instead of grilling if desired)
  • Vegetable grill pan - optional, only needed if grilling the vegetables. (view or buy here)

 

Preparation Method:

Prepare the vegetables:

Preheat the grill to high heat. Spray the grill basket with non-stick spray and place the vegetable grill basket directly over the flames. If broiling the vegetables, preheat the broiler and place a rack about 6 inches from the broiler. Wash all vegetables and dice into 1/2 inch pieces. If using cherry tomatoes, slice in half.

Bring a large pot of water to a boil and cook the noodles according the the instructions on the package. The noodles should be "al dente" when done, and not completely soft. When the pasta is done, remove from the heat, strain and set aside.

Place the diced vegetables into a bowl and add 1 tablespoon of olive oil if using. Sprinkle on the seasonings and stir to coat all of the vegetables.
Heat the corn broth or vegetable stock in a pot over medium-high heat until simmering and then reduce the heat to keep warm. Alternatively, you can heat the broth in the microwave using a microwave safe container. If not on a sodium restricted diet, add salt to taste.

If grilling, place the vegetables in the grill basket and close the lid. Let the vegetables grill will the lid closed for 2 or 3 minutes, then stir. Repeat this process 2 or 3 times, until the vegetables begin to soften but do not let them get too soft and mushy. Total cooking time will be between 6 and 10 minutes depending on the temperature of the grill.
If broiling, place the vegetables on a parchment or foil lined sheet pan and spray with non-stick spray. Place the pan under the broiler. Remove the pan about every 2 minutes and stir the vegetables to make sure they do not burn, then place the pan back under the broiler. Total cooking time will be between 6 and 8 minutes.

To serve, place 3/4 of a cup of the pasta on the bottom of a large soup or pasta bowl. Top with 1 cup of the grilled or broiled vegetables. Pour the broth around the edges of the pasta until the bowl is about half to three-quarters full. Garnish with fresh chopped basil and parsley.

My selected vegetables, notice the heirloom tomatoes from the garden.

{image: roastedveg01}

Vegetables diced and seasoned.

{image: roastedveg02}

Vegetables beginning to get soft after about 7 minutes in the grill pan over high heat.

{image: roastedveg03}

The soup with it's clear corn broth.

{image: Plated}

Enjoy!

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