Roasted vegetable minestrone | Heart and Stroke Foundation

Ingredients

• 2 sweet potatoes, peeled and coarsely chopped
• 1 medium zucchini, coarsely chopped
• 1 medium yellow squash, coarsely chopped
• 1 medium eggplant, peeled and coarsely chopped (about 1 lb/500g)
• 5 Roma tomatoes, coarsely chopped
• 1 red onion, coarsely chopped
• 6 garlic cloves, peeled
• 1/2 tsp (2 mL) pepper
• 1 tbsp (15 mL) canola oil
• canola oil cooking spray
• 2 oz (55g) prosciutto
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) dried basil
• ½ tsp (2 mL) red chili pepper flakes
• 2 bay leaves
• 1 can (14oz/398 mL) low sodium whole tomatoes in juice, broken up
• 9 cups (2.25 L) chicken broth, low sodium
• 1 can (16oz/455 mL) can cannellini beans or white beans, drained and rinsed
• 2/3 cup (150 mL) penne pasta
• ¾ cup (175 mL) grated Parmesan cheese