Capture the flavors of the summer harvest in one bowl of cheesy goodness. Vegetarian and gluten-free, if desired.
Total Time
1hr 30min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
8
Ingredients
•
2
Tbsp
Olive Oil
•
1
cup
Chopped
Onions
•
2
tsp
Chopped
Fresh Oregano
•
4
cloves
Garlic
, minced
•
3
cups
Chopped
Yellow Squash
•
3
cups
Chopped
Zucchini
•
1
cup
Thinly Sliced
Carrots
•
1
cup
Green Beans
, trimmed
•
4
cups
Plum Tomatoes
, cored, chopped, divided
•
48
fl oz
Chicken Broth
, divided
or Vegetable Broth
•
1
tsp
Kosher Salt
•
1/2
tsp
Freshly Ground Black Pepper
•
1/2
cup
Ditalini Pasta
or Short gluten-free pasta of choice
•
1
can
(15.5 oz)
Great Northern Beans
, drained
•
4 3/4
cups
Fresh Baby Spinach
•
1
cup
Asiago Cheese
, shredded
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Heat Olive Oil (2 Tbsp) in a Dutch oven or large pot over medium-high heat. Add Onions (1 cup) and sauté for 3 minutes, or until softened.
2.
Add Fresh Oregano (2 tsp) and Garlic (4 cloves) to the pot. Sauté for 1 more minute.
3.
Stir in Zucchini (3 cups), Yellow Squash (3 cups), Carrots (1 cup), and Green Beans (1 cup). Cover pot and allow to simmer over medium heat for 10 minutes or until vegetables are al dente. Remove from heat.
4.
Place Plum Tomatoes (3 cups) and Chicken Broth (8 fl oz) in a blender; process until smooth.
5.
Add the tomato mixture to the pot and return the pot to the heat. Stir in the rest of the Plum Tomatoes (1 cup) and Chicken Broth (40 fl oz) along with the Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp).
6.
Bring mixture to a boil. Reduce heat and simmer for 20 minutes.
7.
Add Ditalini Pasta (1/2 cup) 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 (4 3/4 cups).
8.
Ladle soup into individual bowls and top each serving with two tablespoons of the Asiago Cheese (1 cup). If desired, crack some Ground Black Pepper (to taste) over the top.
Nutrition Per Serving
CALORIES
231
FAT
8.8 g
PROTEIN
11.1 g
CARBS
27.5 g
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