This roasted summer vegetable soup is minestrone-like, rich and delicious, made from the earthy sweetness of tomatoes, eggplant, bell peppers and zucchini. Take advantage of the delectable summer harvest to make this soup!
It’s important to stir in the pasta just before serving so that it doesn’t soak up all the broth. The soup will continue to thicken if you have leftovers, so you may need to add some broth when warming the remaining soup.