Roasted Vegetable-Rosemary Chicken Soup

Roasted Vegetable-Rosemary Chicken Soup(Adapted from CL)

1 cup cubed carrot
1 cup cubed onion
1 cup coarsely chopped mushrooms
1 cup chopped celery
1 cup chopped red bell pepper
3 garlic cloves, 2 whole, 1 minced
2 tablespoons extravirgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
56 ounces chicken broth
16 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked whole wheat rotini pasta

Preheat oven to 375

In a large bowl, add carrots, onion, mushrooms, celery, red pepper, and 2 whole garlic cloves. Drizzle 2 tablespoons oil over and toss to coat. Line a baking sheet with foil and arrange vegetable mixture in a single layer. Bake 50 minutes or until browned, stirring occasionally. When done, mash the garlic cloves with a fork.

In a large dutch oven, combine water, rosemary, salt, chicken broth, remaining garlic that was minced and chicken. Bring to a boil, reduce heat, and simmer 30 minutes. Add roasted vegetables and simmer 30 minutes. Bring soup to a boil, add pasta and simmer 10 minutes, stirring occasionally.