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Roasted Vegetable Minestrone Soup is the perfect way to enjoy leftover roasted vegetables. Loaded with potatoes, zucchini, bell pepper, onion and tomato – such a satisfying soup recipe!

Roasted Vegetable Minestrone served in a ceramic bowl

Here is the final recipe of the three-part series with Oven Roasted Vegetables as the base – Roasted Vegetable Minestrone.

Roasted Vegetable Minestrone served in ceramic bowls

I may be cheating by calling this soup ‘minestrone’ because, when I looked up the definition, here’s what I found:

min·e·stro·ne

noun
1. a thick soup containing vegetables and pasta.

And, no, this soup doesn’t have pasta, but it has potatoes. Does that count? And it’s thick. So we’ll call it minestrone, okay?

Roasted Vegetable Minestrone Soup

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Course: Main Course, Soup
Cuisine: Italian
Calories: 264
Servings: 4 people
You can use broth or water for the liquid in this soup – or even the juice from cooked beans if you’ve saved it.

Ingredients  

  • 1/3 recipe Oven Roasted Vegetables cut into bite sized pieces
  • 1 tablespoon extra-virgin olive oil plus extra for drizzling
  • 1 bunch lacinato kale also called Italian and Dino kale, sliced crosswise into thin ribbons
  • 3 carrots thinly sliced on the diagonal
  • 4 cups chicken broth
  • 2 cups freshly cooked cannellini beans (or 1 15-1/2 ounce can, drained)
  • salt and freshly ground black pepper
  • Parmigiano-Reggiano cheese

Instructions 

Oven Roasted Vegetables

Roasted Vegetable Minestrone Soup

  • Heat olive oil in a soup pot over medium heat.
  • Add kale; cook and stir until kale begins to wilt, about 3 minutes. Add carrot, cook and stir for 1 minute.
  • Stir in water or broth, leftover vegetable bake, and beans; bring to boil. Reduce heat and simmer 15 minutes, until kale and carrots are tender. Season to taste with salt and pepper.
  • Serve topped with shaved Parmigiano-Reggiano cheese and a generous drizzle of olive oil.

Nutrition

Calories: 264kcal | Carbohydrates: 23g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 1040mg | Potassium: 1097mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15099IU | Vitamin C: 138mg | Calcium: 257mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Giovanna says:

    In Italy usually we prepare minestrone using only vegetables, when i was a kid i used to hate it: everytime my mom said “minestrone for lunch” we started to have strange headache or stomachache !!! but Now i cook it almost like you ( and more beans!) because it becomes more tasty!

    1. Marissa says:

      Giovanna! I trust you most of all to define Minestrone. Thank you so much.

  2. Paula @ Vintage Kitchen Notes says:

    It gets the point across, so minestrone works for me Marissa. We food blogger tend to stretch the meaning of some words. This is just the right soup for the chilly days here!

  3. Lorraine @ Not Quite Nigella says:

    I’m sure you could still call it minestrone! It looks delicious and I like the use of potatoes for a gluten free version 🙂