ROASTED BRUSSELS SPROUTS
1 onion, diced
1 carrot, shredded
3 small potatoes, peeled and diced
2 tomatoes, diced
i small zucchini, diced
1 cup roasted Brussels sprouts
8 cups water
2 vegetable stock cube
3/4 cup Risoni pasta
salt, to taste
black pepper, to taste
2 tbsp olive oil
In a large soup pot, heat the oil, add onion and carrot, cook until soften.
Add tomatoes, cook 3 – 4 minutes, string occasionally.
Add potatoes, zucchini, water and vegetable stock cubes. Season with salt and black pepper. Cover, bring to boil and simmer until potatoes are cooked through.
Add pasta and Brussels Sprouts. Cook for another few minutes or until pasta is cooked through.
- Roasted Brussels Sprouts Minestrone is a great choice for a soup station at your next party; it’s a bit different and unexpected but comforting and delicious.
- Make it easy to yourself: roast the Brussels sprouts two days before the party, and make the soup a day before the party but don’t add pasta or Brussels sprouts to it. When guests arrive, bring soup to a boil, add pasta and Brussels sprouts, simmer until pasta is cooked through, and the soup is ready to be served.
- I would suggest to Serve the soup with a crunchy rustic bread.