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    You are in: Home / Recipes / Roasted Minestrone Soup Recipe
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    Roasted Minestrone Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 10, 2009

      This is probably my favorite Minestrone Soup recipe to date. I loved what the roasted vegetables added to this dish. I did have a faux pas while making it.....I did not have tomato paste. Instead, I added 2 Tablespoons of sundried tomatoes finely chopped. I also used fresh tomatoes, about 1 Tablespoon of Christopher Ranch chopped basil and added additional beans, pasta and broth. Definitely a keeper!

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    • on June 12, 2008

      I chose this for the ZWT basil or nutmeg challenge and very glad I did. I have never made a soup before that roasted the vegetables beforehand, but this was superb. I used some yellow squash in addition to the zucchini and that added another color to the mix. I did get a bit mixed up reading the directions and didn't add the tomato paste/wine mixture (I subbed grape juice) until I added the vegetables to the broth, but that was my fault for multi tasking while cooking. I will place this as a keeper for our family! Thanks!

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    • on June 03, 2008

      Another soup with that old fashioned flavor! Made as posted and wouldn't change a thing - the roasting made for a change of pace for Minestrone soup. Have added this to my soup collection and will be making this again - for sure. Thank you Julie.

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    Nutritional Facts for Roasted Minestrone Soup

    Serving Size: 1 (259 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 186.9
    Calories from Fat 28
    Total Fat 3.2 g
    Saturated Fat 0.9 g
    Cholesterol 2.7 mg
    Sodium 367.8 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 6.5 g
    Sugars 5.9 g
    Protein 9.0 g

    The following items or measurements are not included:

    low sodium vegetable broth

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