Roasted Vegetable Chicken Noodle Soup

1. Preheat oven to 375 degrees.2. Combine the vegetables in a large bowl, and drizzle with olive oil - tossing to coat well.Place vegetables in a single layer on a cookie sheet (save yourself some cleaning, and line it with tin foil). Bake for 50 minutes or until browned. Turn them over to roast on all sides a few times during cooking. 3. Combine rest of ingredients (except pasta) in large kettle. Bring to a boil, then reduce heat and simmer for 1/2 hour. Add the roasted vegetables, simmer 1/2 hour. Bring soup to boil, add pasta; simmer 10 minutes. If you are using quinoa, cook it in a separate pan following package directions, and add to soup as serving (otherwise it will soak up a significant amount of broth).