Roasted Vegetable-Rosemary Chicken Soup

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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

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