Roasted Vegetable Minestrone

Roasted Vegetable Minestrone
Photo by Scott Phillips


  • ¼ lb. dried ditalini (or other small tubular pasta), cooked until tender, rinsed with cold water, and drained
  • 1-¼ cups mixed dried cannellini and dried kidney beans, sorted through and rinsed
  • Kosher salt and freshly ground black pepper
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 1 large bulb fennel, quartered, cored, and cut into ¾-inch slices
  • 1 Tbs. plus 1 tsp. chopped fresh rosemary
  • 28-oz. can whole tomatoes
  • + 4 more ingredients
    • 3 inner ribs celery, cut into 2-inch pieces
    • 3 Tbs. extra-virgin olive oil
    • 3 Tbs. chopped fresh flat-leaf parsley
    • ½ cup finely grated Parmigiano Reggiano

Cook the cannellini and kidney beans together. Meanwhile, heat the oven to 450°F. In a large bowl, toss the fennel, celery, and carrots with the oil; season generously with salt and pepper. Spread on a rimmed baking sheet lined with foil. Roast, tossing after 10 minutes and every 5 minutes therea...

View full recipe at Fine Cooking


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