Roasted Root Vegetable Minestrone Recipe

Ingredients

• 2 cups diced carrots, cut in 1/2” dice
• 1 1/2 c diced parsnips, cut in 1/2" dice
• 1 1/2 c sweet potato, cut in 1/2" dice
• 1/2 cup finely minced onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 t tomato paste
• 2 tsp. balsamic vinegar
• 3 tbsp vegetable stock
• 1 tsp italian seasoning (mixture of basil, oregano, marjoram, thyme)
• 1 tbsp olive oil
• 3/4 cup onion, diced
• 3/4 cup celery, diced
• 1 clove garlic, minced
• 3 quarts vegetable stock (or 2:1 mixture of stock/water)
• 1 14.5 oz can diced tomatoes ( or 1 1/2 c fresh)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• Salt & pepper
• 1 cup small dry pasta (elbows, ditalini, small shells, small fiori…)
• 2 cups diced zucchini
• 1 15.5 oz cannelini or kidney beans, drained and rinsed
• 1 c chopped cabbage
• 1 1/2 cup chopped spinach
• 1/4 cup chopped celery leaves (optional)
• Shaved or grated parmesan or romano cheese

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