Cooking Instructions
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Step 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.
Step 2
Add
Fresh Oregano (1/2 Tbsp)
and
Garlic (4 cloves)
to the pot. Sauté for 1 more minute.
Step 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.
Step 4
Place
Plum Tomatoes (3 cups)
and
Chicken Broth (8 fl oz)
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 (1 cup)
and
Chicken Broth (40 fl oz)
along with the
Kosher Salt (1 tsp)
and
Freshly Ground Black Pepper (1/2 tsp)
.
Step 6
Bring mixture to a boil. Reduce heat and simmer for 20 minutes.
Step 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)
.
Step 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.
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