ROASTED VEGETABLE AND ROTINI SOUP

Roasted Vegetable and Rotini Soup image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 14

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5 small red potatoes (3/4 pound), cut into fourths
1 large onion, cut into fourths
1 medium red bell pepper, cut into fourths and seeded
1 medium green bell pepper, cut into fourths and seeded
1 medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
1 small zucchini, cut into 1/2-inch slices
1/4 pound medium whole mushrooms
2 cloves garlic, finely chopped
2 tablespoons olive or vegetable oil
1 can (14 1/2 ounces) ready-to-serve vegetable or chicken broth
2 cans (14 1/2 ounces each) Italian-style stewed tomatoes, undrained
1 1/4 cups uncooked rotini pasta (4 ounces)
2 tablespoons chopped fresh parsley
Freshly ground pepper, if desired

Steps:

Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.
Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 690 mg