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Roasted Vegetable Minestrone

Scott Phillips

Yield: Yields about 10 cups.

Servings: 6-8



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

Nutritional Information

  • Nutritional Sample Size based on eight servings (about 1 1/4 cups)
  • Calories (kcal) : 260
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 550
  • Carbohydrates (g): 38
  • Fiber (g): 7
  • Protein (g): 12


  • 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 thereafter, until the vegetables are nicely browned and tender when pierced with a fork, about 30 minutes. Let cool for at least 15 minutes. Transfer the vegetables to a cutting board, chop them coarsely, and put them in a large pot. Slice the tomatoes into large pieces and add them and their juices, the beans, 3 cups of their cooking liquid (or add water to equal this amount), and 1 Tbs. of the rosemary to the pot. Bring to a boil, turn the heat to medium low, cover, and simmer for 40 minutes, stirring occasionally. Thin with water, if necessary, to get the consistency you like. Stir in the cooked pasta, the remaining 1 tsp. rosemary, the parsley, 1/4 cup of the Parmigiano, and salt and pepper to taste. Ladle into bowls and serve immediately with a generous sprinkle of the remaining Parmigiano.


Rate or Review

Reviews (4 reviews)

  • butterscotch | 02/20/2021

    I love this and have been making it ever since the recipe was first published a lot of years ago. It's very easy to make, although very time-consuming, since there's a lot of prep work involved. And, in my opinion, it needs more green vegetables. I usually add zucchini, green beans, whole garlic cloves and brussels sprouts to the roasted vegetables and a few handfuls of baby kale to the broth. Adding the green veg definitely increases the already-long prep time quite a bit but is worth it because it makes the soup much more interesting and substantial. Cook enough to give yourself a good quantity of leftovers. It's delicious and handy to have in the fridge or freezer.

  • guadalupe | 12/27/2010


  • SpartanFan | 12/27/2010

    Another family favorite!

  • Jason123 | 03/01/2008

    A very tasty and easy soup to make. I'm a big fan of roasting vegetables as it sweetens and intensifies their flavor. I also put green beans and roasted turnip in it, and it freezes beautifully.

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