Cheesy End of Season Garden Minestrone

Ingredients

Servings

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

US / METRIC

2 Tbsp

Olive Oil

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

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

for garnish

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.