A delicious, comforting soup packed with pasta and vibrant vegetables—fall is here!
INGREDIENTS
- 2 zucchini, halved, cut into strips, then cubed
- 2 summer squash, halved, cut into strips, then cubed
- 8 oz white mushrooms, stems removed and quartered
- 2 tbsp olive oil
- Kosher salt, to taste
- 2 tbsp olive oil (additional)
- 2 carrots, washed and sliced (unpeeled)
- 1 medium onion, diced
- 3 celery stalks, sliced (including leaves)
- 8 cups low-sodium chicken broth
- 2 cans cannellini beans, rinsed
- 1 cup (heaping) cut green beans, fresh or frozen
- 1 1/2 cups medium or small pasta shells, uncooked
- 1 can (14.5 oz) diced tomatoes with juice
- Salt and pepper, to taste
- 1/4 tsp turmeric (optional)
- Shaved Parmesan cheese
DIRECTIONS
- Preheat the oven to 500°F.
- Toss the cubed zucchini, squash, and mushrooms with olive oil and a pinch of kosher salt. Spread them evenly on two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until browned with blackened spots. Remove from the oven and set aside.
- In a large pot, heat the remaining olive oil over medium heat. Add the carrots, onion, and celery, stirring to cook for about 3 minutes. Pour in the broth and bring to a boil. Lower the heat and simmer for 10 minutes.
- Add the cannellini beans and green beans to the pot. Cook on low for another 5 minutes. Stir in the pasta and cook for an additional 5 minutes. Add the canned tomatoes, stir, and let cook for another 5 minutes on low heat. Taste and adjust seasoning with salt, pepper, and turmeric.
- Stir in the roasted vegetables just before serving. Allow the soup to simmer and heat through for a few minutes. Taste again and add more broth if needed to adjust the liquid.
- Serve the soup with shaved Parmesan cheese and a side of crusty Italian bread.
