Minestra Spersa with Roasted Vegetables

Ingredients

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 12g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large baking dish, combine the diced carrots, celery, zucchini, red bell pepper, and yellow bell pepper.
3. 3.
   Drizzle the vegetables with olive oil and sprinkle with minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Toss to coat evenly.
4. 4.
   Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. 5.
   In a large pot, heat the vegetable broth over medium heat. Add the diced onion and sauté until translucent.
6. 6.
   Add the roasted vegetables and diced tomatoes to the pot. Stir well to combine.
7. 7.
   Simmer the soup for 15-20 minutes to allow the flavors to meld together.
8. 8.
   Season with additional salt and pepper if needed.
9. 9.
   Serve the Minestra Spersa hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Roasting the vegetables brings out their natural sweetness and adds depth to the soup. Make sure to evenly coat the vegetables with olive oil and spices before roasting. —
• Use fresh and ripe vegetables for the best flavor and texture. —
• Adjust the seasoning according to your taste preferences. Feel free to add more herbs or spices if desired. —

Tips & Tricks

• For a heartier version, you can add cooked pasta or beans to the soup.
• Drizzle some extra virgin olive oil over the soup before serving for added richness.
• Feel free to customize the vegetables based on what is in season or your personal preferences.
• Make a double batch and freeze the leftovers for a quick and delicious meal on a busy day.
• Serve the Minestra Spersa with a sprinkle of grated Parmesan cheese for an extra burst of flavor.

Serving advice

Serve the Minestra Spersa as a main course, accompanied by crusty bread or a side salad. It can also be served as a starter or a light lunch.

Presentation advice

Garnish the Minestra Spersa with a few fresh basil leaves to add a pop of color. Serve it in individual bowls or a large soup tureen for a cozy and inviting presentation.