Capture the flavors of the summer harvest in one bowl of cheesy goodness. Vegetarian and gluten-free, if desired.
Author: A Hint of Rosemary
, cored, chopped, divided
or Vegetable Broth
Freshly Ground Black Pepper
or Short gluten-free pasta of choice
Great Northern Beans
Fresh Baby Spinach
Ground Black Pepper
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.
Fresh Oregano (1/2 Tbsp)
Garlic (4 cloves)
to the pot. Sauté for 1 more minute.
Zucchini (3 cups)
Yellow Squash (3 cups)
Carrots (1 cup)
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.
Plum Tomatoes (3 cups)
Chicken Broth (8 fl oz)
in a blender; process until smooth.
Add the tomato mixture to the pot and return the pot to the heat. Stir in the rest of the
Plum Tomatoes (1 cup)
Chicken Broth (40 fl oz)
along with the
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Bring mixture to a boil. Reduce heat and simmer for 20 minutes.
Ditalini Pasta (1/2 cup)
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)
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
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