You are here: Home » Recipes » Chunky Chicken Minestrone with Roasted Vegetables Chunky Chicken Minestrone with Roasted Vegetables Yield servings PrintEmail Ingredients 1/2 medium red onion, cut into l inch pieces1/2 medium red bell pepper, yellow bell pepper and green bell pepper each cut into l inch pieces2 cups eggplant, cubed into 1/2 inch thick pieces, skin on1 cup zucchini, cut into 1/4 inch thick rounds then rounds quartered1 cup yellow squash, cut into 1/4 inch thick rounds then rounds quartered1 cup baby Portobello mushrooms quartered4 cloves garlic, unpeeled2 tablespoons olive oil (divided)1 to 1 1/2 pound boneless, skinless chicken thighs1/2 teaspoon salt2 or 3 -- grinds of black pepper2 cans (14.5 oz.) chicken broth1 can (14.5 oz) Italian Style diced tomatoes2 tablespoons tomato paste1 cup canned chick peas, drained and rinsed1/2 cup uncooked penne rigate or pennette pasta3 tablespoons chopped fresh basil leaves1/4 cup fresh grated Parmigiano Reggiano Instructions Preheat oven to 425F. Line a large baking sheet with foil. Spray foil with cooking spray. In a medium bowl, combine onion, peppers, eggplant, zucchini, squash, mushrooms and garlic. Drizzle veggies with 1-1/2 tablespoons oil; toss until coated then spread veggies over lined pan. Roast veggies in 425 degrees F. oven 50 minutes, turning veggies twice during roasting. Some veggies will have dark roasted spots. During the final 10 minutes of roasting veggies, cook chicken by heating remaining 1/2 tablespoon oil to hot in a large nonstick skillet over medium-high heat. Add chicken thighs; brown each side-about 2 minutes per side. Reduce heat to medium-low; cook turning once until juices run clear then transfer chicken to a cutting board. Season with salt and pepper; let cool 3 minutes then cut chicken into bite size pieces. After roasting, transfer veggies to a cutting board. Peel garlic cloves; mince garlic. Roughly chop veggies. Place veggies and garlic into a medium cooking pot. Add chicken broth and tomatoes; cook over medium-high heat until mixture bubbles, stirring occasionally. Add tomato paste; stir until blended. Add chicken peas, pasta and chicken to pot. Reduce heat to medium-low; cook covered 30 minutes stirring occasionally. Stir in basil; cook uncovered 10 minutes. Ladle soup into bowls and sprinkle each serving with 1 tablespoon cheese. Serve with hot bread sticks. Prep time: 15 minutes. Roast/cook time: 1 hr. 50 minutes. Roast second batch of veggies while soup is on. Easy to prepare 2 batches in 3 hrs.