Cozy Roasted Vegetable Minestrone with Balsamic Drizzle

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup diced tomatoes (from can)
• 4 cups vegetable broth
• 1/2 cup small pasta (like ditalini)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups mixed greens, packed
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey

Steps

1. 1 Preheat oven to 400°F. Toss zucchini and green beans with a drizzle of olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Add carrots and celery, cook for 5 minutes.
4. 4 Stir in diced tomatoes, vegetable broth, pasta, thyme, and oregano. Season with salt and pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 15 minutes or until pasta is tender.
6. 6 Add roasted vegetables and mixed greens, cook just until greens are wilted.
7. 7 In a small bowl, whisk together balsamic vinegar and honey to create the drizzle.
8. 8 Serve hot, drizzled with the balsamic glaze.

Equipment

• Large pot
• Baking sheet
• Whisk

Variations

• Add white beans for extra protein and creaminess.
• Include a dash of red pepper flakes for a spicy kick.

Substitutions

• Substitute zucchini with summer squash.
• Use kale or spinach instead of mixed greens.

Pairings

• Garlic bread
• Parmesan cheese

Nutrition

Tips

• Feel free to use any seasonal vegetables you have on hand.
• For a richer flavor, use homemade vegetable broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with crusty bread and a side salad.
• Top with grated Parmesan cheese for extra flavor.

FAQ