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RECIPE
17 INGREDIENTS8 STEPS1HR 30MIN

Cheesy End of Season Garden Minestrone

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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Capture the flavors of the summer harvest in one bowl of cheesy goodness. Vegetarian and gluten-free, if desired.

1HR 30MIN

Total Cooking Time

17

Ingredients
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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1 cup
Chopped Onions
1/2 Tbsp
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
cut into bite-size pieces
4 cups
Plum Tomatoes , cored, chopped, divided
48 fl oz
Chicken Broth , divided
Vegetable Broth
1/2 tsp
Freshly Ground Black Pepper
1/2 cup
Ditalini Pasta
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
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Directions

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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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