Best Roasted Red Pepper Minestrone Recipes

Roasted Red Peppers image

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Roasted Minestrone Soup image

Provided by Julie Bs Hive

Categories European

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 large onion, finely chopped
3 large carrots, peeled and finely chopped
6 celery ribs, finely chopped
2 medium zucchini, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup elbow macaroni or 1/2 cup other small shaped pasta
1 (15 ounce) can white cannellini beans, rinsed and drained
1 (14 ounce) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup dry red wine
6 cups low sodium vegetable broth or 6 cups chicken broth
1/2 cup fresh basil, cut into thin strips
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 450°.
Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.

Nutrition Facts : Calories 187, Fat 3.2, SaturatedFat 0.9, Cholesterol 2.8, Sodium 367.9, Carbohydrate 29.8, Fiber 6.5, Sugar 5.9, Protein 9.1