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.