Seven Vegetable Minestrone Soup

Added by Rachel Rachel almost 5 years ago
Made almost 5 years ago

www.mamamiss.com

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

Instructions

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.

Servings: Yields 6-8 servings.