Recipes Soup Vegetable Soup Root-Vegetable Minestrone 4.0 (1,344) Add your rating & review This minestrone is exceptional because it’s packed with so many great vegetables and delicious toasted angel hair pasta. Slideshow: Best Vegetable Soups By Grace Parisi Updated on November 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Active Time: 20 mins Total Time: 40 mins Yield: 6 Ingredients ¼ cup extra-virgin olive oil 1 onion (small finely chopped) 1 clove garlic (minced) 1 sprig rosemary (small) 2 carrots (sliced 1/4 inch thick) 2 parsnips (sliced 1/4 inch thick) 3 broccoli stems or 1 kohlrabi (peeled and sliced 1/4 inch thick) 1 pound butternut squash (3 cups cubed, peeled and cut into 3/4-inch dice) 6 cups low-sodium chicken broth Salt Freshly ground black pepper 4 ounces angel hair pasta (broken into 1-inch lengths) 1 cup frozen baby lima beans ½ cup pecorino cheese (freshly grated, plus more for serving) Directions In a large Dutch oven or pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and rosemary and cook over moderate heat until the onion is softened. Add the carrots, parsnips, broccoli stems and squash and cook for 1 minute. Add the broth, season with salt and pepper and simmer until the vegetables are nearly tender, about 15 minutes. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the pasta and cook over moderately high heat, stirring frequently, until it is deeply golden, about 4 minutes. Add the toasted pasta and the lima beans to the soup; cook until the pasta and vegetables are tender, 5 to 6 minutes. Discard the rosemary. Stir the cheese into the soup and serve, passing extra cheese at the table. Rate it Print