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!
Here is the final recipe of the three-part series with Oven Roasted Vegetables as the base – Roasted Vegetable Minestrone.
I may be cheating by calling this soup ‘minestrone’ because, when I looked up the definition, here’s what I found:
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?
- 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
Start by making Oven Roasted Vegetables one day and save out 1/3 of the recipe to make this frittata.
- 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.