Posted by: Annie
Another perfect dish for fall! This recipe was a hit with my roommates and we plan to devour the leftovers throughout this week as an easy weeknight meal.
What you will need:
2 whole zucchini (cubed)
2 whole butternut squash (cubed)
8 oz white mushrooms, stems removed and quartered
2 tablespoons olive oil
2 additional tablespoons olive oil
2 whole carrots, sliced
1 medium onion diced
3 stalks celery, sliced (leave the leaves on!- say that three times fast)
8 cups low sodium chicken broth
1 can cannelini beans, drained and rinsed
1 cup fresh green beans (cut)
2 cups medium pasta shells (uncooked)
1 can (14.5 oz) diced tomatoes with juice
salt and pepper
Preheat the oven to 500 degrees.
In a large bowl mix together zucchini, squash, mushrooms and olive oil and a dash of salt. Spread out the vegetables on two baking sheets and roast in the oven for 5-10 minutes. (Remove when the veggies look brown and toasty!)
In a large pot heat the olive oil and add carrots, onions, celery and cook for three minutes. Add in the chicken broth and bring to a boil. Reduce the heat and simmer for an additional ten minutes. Next, add in the cannelini and green beans. Cook on low for five minutes. Stir in the pasta and cook for another five minutes. Mix in the tomatoes and cook for another five minutes. Add salt and pepper to taste. Add in the roasted vegetables at the end. Stir and bring the soup to a simmer. Ladle into dishes, top with Parmesan cheese and serve!