Roasted Vegetable-Rosemary Chicken Soup

• 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

1. Preheat oven to 375u0b0.
2. 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 375u0b0 for 50 minutes or until browned, stirring occasionally.
3. 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.

carrot, onion, mushrooms, celery, red bell pepper, extravirgin olive oil, water, fresh rosemary, salt, chicken broth, garlic, skinless, whole wheat rotini pasta

Taken from www.myrecipes.com/recipe/roasted-vegetable-rosemary-chicken-soup (may not work)