Seven Vegetable Minestrone Soup

• Produce

  • 6 (4 cups roma tomatoes
  • 1 6 oz. bag Baby spinach, fresh
  • 2 Carrots, medium
  • 1 15.25 oz. can Corn, whole kernel sweet white
  • 2 tsp Garlic
  • 1 15.5 oz. can Great northern beans
  • 2 tsp Oregano, fresh
  • 1 Yellow onion, medium
  • 2 Yellow squash, medium
  • 2 Zucchini, medium

• Canned Goods

  • 3 14 oz. cans Chicken broth, low-sodium

• Pasta & Grains

  • 1/2 cup Ditalini pasta

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 4 oz Asiago cheese, grated

Found on mamamiss.com

Description

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion
• 2 teaspoons fresh oregano, chopped
• 2 teaspoons minced garlic
• 2 medium yellow squash, chopped
• 2 medium zucchini, chopped
• 2 medium carrots, chopped
• 1 - 15.25 oz. can whole kernel sweet white corn, drained
• 6 (4 cups) Roma tomatoes, chopped & divided (3 cups & 1 cup)
• 3 - 14 oz. cans low sodium chicken broth, divided
• 1/2 cup uncooked ditalini pasta
• 1 - 15.5 oz. can Great Northern beans, rinsed & drained
• 1 - 6 oz. bag of fresh baby spinach
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 oz. (1 cup) grated Asiago cheese

Directions

• Heat oil in a dutch oven over medium high heat.
• Add onion to pan; sauté 3 minutes, until softened, stirring frequently.
• Add oregano and garlic; sauté 1 minute, stirring frequently.
• Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.
• While the vegetables are cooking, place 3 cups chopped Roma tomatoes and 1 can of broth in a blender; blend until smooth. Add the tomato mixture to the pot. Stir in remaining 1 cup Roma tomatoes and remaining 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes.
• Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally.
• Remove from heat. Stir in spinach, salt, and pepper.
• Ladle soup into bowls and top each bowl with 2 tablespoons of cheese.