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Sheet pan minestrone

Servings 4

Ingredients

  • 700 g potatoes such as russet, gold, sebago, peeled and cut into 1-inch chunks
  • 2 carrots (about 150 to 200g total), peeled and cut into 1-inch chunks
  • 1 red onion, halved and peeled and cut into 1-inch chunks
  • 2 celery sticks, trimmed and sliced
  • 2 garlic cloves, finely chopped
  • extra virgin olive oil
  • sea salt and black pepper
  • 1 (28 ounce / 800g) can diced tomatoes
  • 150 g green beans, trimmed and cut into 1-inch pieces
  • 2 (15 ounce / 425g) cans of beans such as chickpeas or cannellini beans, drained (or 1 of each)
  • 250 g stuffed pasta such as tortellini or ravioli
  • 1 teaspoon dried oregano or basil
  • ½ teaspoon crushed red chili/pepper flakes
  • 1 tablespoon red wine vinegar
  • parmesan cheese or nutritional yeast to serve, optional
US Customary - Metric

Instructions

  • Preheat oven to 425˚F/220˚C.
  • Place the potatoes, carrots, red onion, celery and garlic onto a sheet pan or into a large baking dish. Drizzle generously with olive oil and season well with salt and pepper. Place into the oven and bake for 20 minutes.
  • Carefully remove the sheet pan or dish from the oven and add the tomatoes, green beans, beans, stuffed pasta, dried oregano or basil, and red chili/pepper flakes. Drizzle with more olive oil and season again with more salt and pepper. Toss gently to combine.
  • Reduce the oven to 400˚F / 200˚C. Return to the oven and bake for another 20 to 30 minutes, until the vegetables are tender and the sauce is jammy.
  • Remove from the oven, give it a final season of salt and pepper and drizzle the vinegar over the top and give it a quick toss. Scatter over the parmesan or nutritional yeast, if using, and then drizzle with a bit more olive oil.