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Roasted Minestrone Soup

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Servings: Serves 8

Cook Time: 30 minutes

Prep Time: 30 minutes

Ingredients

1 each Large onion, finely chopped
3 each Large carrot, peeled and chopped
6 each Finely chopped celery
2 each Medium zucchini, finely chopped
3 each Garlic cloves, thinly sliced
1 tablespoon Olive oil
1/2 teaspoon Salt
1/8 teaspoon Black pepper, freshly ground
1/2 cup Elbow macaroni, dry
15 oz Canned white cannellini beans, rinsed and drained
14 oz Canned tomatoes, crushed
1 tablespoon Tomato paste
1/2 cup Dry red wine
6 cup Low sodium chicken or vegetable broth
1/4 cup Fresh basil, cut into thin strips
3/4 cup Fresh parmesan cheese, grated

Directions

1. Preheat oven to 450 degrees F.
2. In large, rimmed baking sheet (about 11 by 15 inches), mix onion, carrots, celery, zucchini, garlic, oil, salt, and pepper. Place on middle rack and roast for 30 minutes, stirring once or twice.
3. While vegetables roast, bring a medium pot of water to boil. Cook pasta for 9 to 11 minutes, or until almost done and al dente. Drain and set aside.
4. Remove vegetables from oven and stir in beans and tomatoes. In a small bowl, mix tomato paste and wine, then pour mixture over vegetables and mix well to coat all vegetables. Roast another 8 minutes.
5. Remove from oven. Transfer vegetables to a large soup pot. Add 1 cup of broth to baking pan, making sure to scrape up any bits from bottom of pan, then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook another 2 to 3 minutes, until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the side.
Source: Hannaford fresh Magazine, January - February 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 190 kcal (10%)
Calories from Fat 45
Total Fat 5 g (8%)
Saturated Fat 2 g (10%)
Cholesterol 10 mg (3%)
Sodium 700 mg (29%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 6 g (24%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

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