Roasted Vegetable Soup
Chicken and rosemary hearty/healthy winter soup
1 C cubed carrots
1 C cubed onion
1 C coarsely chopped mushrooms
1 C pieces celery
1 C pieces red bell pepper
2 Tbs. olive oil
1 C water
2 Tbs. chopped fresh rosemary
¼ teas. sea salt
4 (14oz.) cans fat-free, less sodium chicken broth
2 cloves garlic, minced
1 Pd. skinless, boneless chicken breast cut into ½ inch pieces
2 C uncooked whole wheat rotini pasta
Preheat oven to 375°. Combine first 5 ingredients in large bowl, drizzle with oil and toss well to coat. Arrange mixture in a single layer pan lined with foil. Bake 50 minutes, stirring occasionally. Combine water and next 5 ingredients in large Dutch oven, bring to boil. Reduce heat and simmer 30 minutes. Bring soup to a boil and add pasta, simmer for 10 minutes stirring occasionally.
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