Garden Minestrone

Garden Minestrone
Garden Minestrone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons olive oil

  • 1

    cup chopped onion

  • 2

    teaspoons chopped fresh oregano

  • 4

    garlic cloves, minced

  • 3

    cups chopped yellow squash

  • 3

    cups chopped zucchini

  • 1

    cup chopped carrot

  • 1

    cup fresh corn kernels (about 2 ears)

  • 4

    cups chopped tomato, divided

  • 3

    (14-ounce) cans fat-free, less-sodium chicken broth, divided

  • 1/2

    cup uncooked ditalini pasta (very short tube-shaped macaroni)

  • 1

    (15.5-ounce) can Great Northern beans, rinsed and drained

  • 1

    (6-ounce) package fresh baby spinach

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    cup (4 ounces) grated Asiago cheese

  • Coarsely ground black pepper (optional)

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

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