Cheesy End of Season Garden Minestrone

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

30 mL

Olive Oil

150 g

Chopped Onions

1 g

Chopped Fresh Oregano

4 cloves

Garlic , minced

675 g

Chopped Yellow Squash

390 g

Chopped Zucchini

150 g

Thinly Sliced Carrots

110 g

Green Beans , trimmed

cut into bite-size pieces

960 mL

Plum Tomatoes , cored, chopped, divided

1.4 L

Chicken Broth , divided

or Vegetable Broth

6 g

Kosher Salt

1 g

Freshly Ground Black Pepper

120 mL

Ditalini Pasta

or Short gluten-free pasta of choice

1 can
(15.5 oz)

Great Northern Beans , drained

140 g

Fresh Baby Spinach

120 g

Asiago Cheese , shredded

to taste

Ground Black Pepper

for garnish

Cooking Instructions

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Step 1

Heat Olive Oil (30 mL) in a Dutch oven or large pot over medium-high heat. Add Onions (150 g) and sauté for 3 minutes, or until softened.

Step 2

Add Fresh Oregano (1 g) and Garlic (4 cloves) to the pot. Sauté for 1 more minute.

Step 3

Stir in Zucchini (390 g) , Yellow Squash (675 g) , Carrots (150 g) , and Green Beans (110 g) . Cover pot and allow to simmer over medium heat for 10 minutes or until vegetables are al dente. Remove from heat.

Step 4

Place Plum Tomatoes (720 mL) and Chicken Broth (235 mL) in a blender; process until smooth.

Step 5

Add the tomato mixture to the pot and return the pot to the heat. Stir in the rest of the Plum Tomatoes (240 mL) and Chicken Broth (1.2 L) along with the Kosher Salt (6 g) and Freshly Ground Black Pepper (1 g) .

Step 6

Bring mixture to a boil. Reduce heat and simmer for 20 minutes.

Step 7

Add Ditalini Pasta (120 mL) and Great Northern Beans (1 can) to the pot. Cook for 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in the Fresh Baby Spinach (140 g) .

Step 8

Ladle soup into individual bowls and top each serving with two tablespoons of the Asiago Cheese (120 g) . If desired, crack some Ground Black Pepper (to taste) over the top.