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Roasted vegetable minestrone

Roasted vegetable minestrone

2 sweet potatoes, peeled and cut into chunks

1 medium zucchini, cut in chunks

1 medium yellow squash, cut in chunks

1 medium eggplant, peeled and cut into chunks (about 1 1/4 pounds)

5 Roma tomatoes, cut into chunks

1 red onion, cut into chunks

6 garlic cloves, peeled

1/4 cup canola oil

Salt and pepper to taste

2 ounces prosciutto, diced

1 tablespoon dried oregano leaves

1 tablespoon dried basil leaves

Dash red pepper flakes

2 bay leaves

1 (14 1/2-ounce) can whole tomatoes

9 cups chicken broth

1 (16-ounce) can cannellini or other white beans, rinsed and drained

2/3 cup uncooked ziti pasta

Grated Parmesan cheese, optional

Preheat oven to 400 degrees. Line baking sheet with foil and on it place sweet potatoes, zucchini, yellow squash, eggplant, tomatoes, red onion and garlic. Toss vegetables with canola oil. Add salt and pepper to taste. Roast 45 minutes to 1 hour, stirring vegetables after 30 minutes. Remove from oven and set aside.

In large pot coated with canola oil cooking spray, cook prosciutto, oregano, basil and red pepper flakes over medium heat 1 minute, stirring constantly. Add bay leaves, tomatoes, chicken broth and beans. Bring mixture to boil and add pasta. Lower heat and simmer 15 minutes or until pasta is done. Add vegetables, remove bay leaves and check seasoning.

Yield: 12 cups