Description
The roasted veggies with the prosciutto add many wonderful flavors to this earthy, rich Italian soup.

Ingredients

• 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 in juice, broken up
  
• 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

Preparation
Preheat oven to 400°F. 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 non-stick 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.

If soup is too thick, add more chicken broth or water. Serve with Parmesan cheese if desired.

To freeze: Cool to room temperature. Transfer to freezer containers, label and freeze.

To serve from freezer: Thaw. Reheat in non-stick pot over low heat until warmed through or reheat in microwave oven. If soup is too thick, add more chicken broth or water. Serve with Parmesan cheese if desired.

Nutrition
no information available

Serves
Makes 12 cups

Variations
no information available