Vegetable soup with oven roasted veggies

This soup is flavorful and loaded with vegetables. Oven roasting the veggies adds to the depth of flavor. Add a pasta (penne, gemelli casarecce, rotini, or campanelle) that has some substance to it to prevent it from falling apart and dissolving into the soup.

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Step 1

1. Preheat oven to 350 degrees 2. Place vegetables and garlic into bowl. and toss with olive oil 3. Spread on rimmed baking sheet that is covered with parchment paper 4. Sprinkle salt and cayenne pepper over veggies 5. Place in oven, cook for approximately 40 min (or until tender), stirring 1/2 way through 6. Remove veggies from oven and place in blender 7. Add 1 box of vegetable stock to blender 8. Pulse blender until veggies are finely chopped (or to the consistency you prefer) 9. Pour blender mixture into pot on medium heat on stovetop 10. Add additional box of vegetable stock and can of evaporated milk to pot and stir well 11. Add pasta to pot 12. Cook until pasta is 1/2 done (check the pasta periodically), add spinach to pot. Cook for remainder of time for pasta to be done. Check frequently to prevent pasta from overcooking