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      Garden Minestrone

      Serves 8


      2 teaspoons extra virgin olive oil

      1 cup onion, chopped

      2 teaspoons oregano, minced

      4 cloves garlic, minced

      3 cups yellow squash, diced

      3 cups zucchini, diced

      1 cup carrots, chopped

      1 cup corn kernels

      4 cups tomato, chopped

      4 cups vegetable broth

      1/2 cup uncooked ditalini pasta

      1 14.5-ounce can Great Northern beans, rinsed

      1 6-ounce package baby spinach

      3/4 teaspoon salt

      1 cup Asiago cheese, grated

      Method of Preparation:

      1.Heat oil in a Dutch oven over medium-high heat. Add onion to pan; saut 3 minutes or until softened. Add oregano and garlic; saut 1 minute. Stir in squash, zucchini, carrot, and corn; saut 5 minutes or until vegetables are tender.

      2.Place 3 cups tomato and vegetable broth in a blender; process until smooth. Add tomato mixture to pan. Stir in remaining 1 cup tomato; bring mixture to a boil. Reduce heat, and simmer 20 minutes.

      3.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.