Ingredients
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1 medium Yellow Onion
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1 medium Parsnips
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2 medium Carrots
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2 Celery
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2 medium Zucchini
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2 medium yellow Summer Squash
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2 Tablespoons Olive Oil
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1 teaspoon Kosher Salt
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½ teaspoon ground Cumin
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8 cups low-sodium Chicken broth
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One 6-ounce can Tomato Paste
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4 ounces Parmesan Cheese
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Two 14-ounce cans Cannellini Beans
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4 ounces (1 cup) whole wheat Farfalle
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Black Pepper
Directions
Steps
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1
Done
|
Preheat the oven to 375°F. |
|
2
Done
|
Toss the vegetables with the olive oil, salt, and cumin and spread them on a large baking sheet. Roast for 25 minutes, until golden. Remove from the oven and let cool. |
|
3
Done
|
Meanwhile, combine the broth and tomato paste in a medium pot and bring to a simmer over medium heat. Add the Parmesan rind, the beans, and pasta and bring the liquid to a simmer again. |
|
4
Done
|
Add the vegetables to the broth and bring to a simmer. Season the soup with pepper to taste. |
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5
Done
|
Serve the minestrone in individual serving bowls, garnished with the grated cheese. |
