Minestrone with Roasted Vegetable

mmmm  I've been on vacation and wanted something home-made and healthy!  This was a winner!

Pre-heat oven to 450 degrees.
1 Large onion (fennel bulb is what the recipe called for and what I used) quartered, cored and cut into 3/4 " pieces
3 inner ribs celery, cut into 2 " pieces
2 large carrots, peeled and cut into 1" pieces
3 Tb olive oil


Toss veggies and oil in large bowl, season with salt and pepper.  Spread out on a cookie sheet lined with foil.  Roast for 10 minutes, turn and toss, then roast for another 20 minutes, turning veggies every five minutes, until nicely browned and tender when pierced with a fork.  Let cool about 15 minutes and chop coarsely.

While veggies are roasting, combine the following in a large pot.

1 -14.5 oz can cannellini beans - not drained (any white bean will do)
1 - 14.5 oz can kidney beans - not drained
1 - 28 oz petite diced tomatoes
1 Tablespoon fresh rosemary
3 Tablespoons fresh flat-leaf parsley (I only had dried parsley)

1/4 lb. dried small pasta - cooked, drained and set aside  (a bit of olive oil will help it not stick together)

Let soup simmer and add roasted, chopped veggies when they are ready.  Add about a cup of water if needed for right consistency.  Add cooked pasta to each bowl when it's time to serve, mix and garnish with cheese.

1/4 lb. dried small pasta - cooked and drained (a bit of olive oil will help it not stick together)

1/2 C finely grated Parmegiano-Reggiano or Parmesan

Enjoy!  Healthy and filling!