Roasted Vegetable-Rosemary Chicken Soup

Ingredients

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1 cup (1-inch) cubed carrot

1 cup (1-inch) cubed onion

1 cup coarsely chopped mushrooms

1 cup (1-inch) pieces celery

1 cup (1-inch) pieces red bell pepper

2 tablespoons extravirgin olive oil

1 cup water

2 tablespoons chopped fresh rosemary

1/4 teaspoon salt

4 (14-ounce) cans fat-free, less-sodium chicken broth

2 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces

2 cups uncooked whole wheat rotini pasta

Preparation

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.

Source: cookinglight.com