Roasted Vegetable Minestrone

April 21, 2022

Serves 4-6

Fennel is a beautiful late winter vegetable with a mild, refreshing taste similar to liquorice. Use the bulb for the soup. Mince the delicate fronds for garnish. The stalks are too tough to eat —but make a great addition to your stock bag, or base for roasting fish or chicken. Roast fennel in hot oven gives a rich, sweet flavour. Watch vegetables carefully to avoid burn.


  • 1 large bulb fennel, trimmed, quartered, 
  • cored, and cut into slices
  • 2 large ribs celery, cut into bite-sized pieces
  • 2 medium carrots, peeled and 
  • cut into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 – 796 ml (28 oz.) can diced tomatoes
  • 1 – 540 ml (19 oz.) can red or white kidney beans or a mixture
  • 4 cups low sodium chicken or vegetable broth
  • 1/2 teaspoon dried mixed Italian seasoning
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon minced fennel fronds
  • 1/4 cup finely grated parmesan cheese

DirectionsHeat the oven to 450°F. Line a baking sheet with aluminum foil or parchment paper. Spread the chopped vegetables on the baking sheet and toss with the oil, salt and pepper.

Roast for 20 to 30 minutes, stirring after 10 minutes. The vegetables should be nicely browned and tender. Transfer the vegetables to a large pot. 

Add the tomatoes and their juices, the drained and rinsed beans, the broth, and dried herbs to the pot. Bring to a boil, turn the heat to medium low, cover, and simmer for 30-40 minutes, stirring occasionally. Thin with water, if necessary, to get the consistency you like. Stir in the parsley, fennel fronds, and adjust the salt and pepper to taste. Ladle into bowls and serve immediately. Top with grated parmesan cheese.