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Lemon Herb Roasted Root Vegetable Minestrone
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Baking sheet
  • Large pot
  • Mixing bowl

Ingredients
  

  • 2 cups butternut squash, peeled and cubed
  • 2 carrots, sliced into rounds
  • 2 parsnips, sliced into rounds
  • 1 medium sweet potato, peeled and cubed
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Juice and zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat the oven to 425°F. Place the butternut squash, carrots, parsnips, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.
  • Roast the vegetables for 25 minutes until they start to brown at the edges. Add the minced garlic to the sheet for the last 5 minutes of roasting.
  • Transfer the roasted vegetables to a large pot. Add the vegetable broth, cannellini beans, lemon zest, and lemon juice. Bring to a simmer over medium heat and cook for 10 minutes to let the flavors combine.
  • Taste and adjust salt if needed. Remove from heat and stir in the fresh parsley just before serving.

Notes

Roast the vegetables until the edges brown for deeper flavor. If the soup thickens after sitting, add a splash of broth when reheating. Leftovers keep in the fridge for three days and taste even better the next day once the herbs have settled.
Course: Soup
Cuisine: Italian
Equipment: Baking sheet, Large pot, Mixing bowl