Imported from the web

Seven Vegetable Minestrone Soup

Name: Seven Vegetable Minestrone Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 7 servings
Cuisine: Italian
Ingredients: 2 tsp olive oil; 1 medium yellow onion; 2 tsp fresh oregano (chopped); 2 tsp garlic (minced); 2 yellow squash (chopped); 2 zucchini (chopped); 2 carrots (chopped); 15.25 oz whole-kernel sweet white corn (1 can, drained); 6 Roma tomatoes (chopped and divided into 3 cups and 1 cup); 42 oz low-sodium chicken broth (3 cans, divided into 1 can and 2 cans); 0.5 cup ditalini pasta (uncooked); 15.5 oz Great Northern beans (1 can, rinsed and drained); 6 oz fresh baby spinach (1 bag); 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 4 oz Asiago cheese (grated; use 2 tablespoons per serving)

Recipe by Mama Miss

Imported by Starr2 on SeeMeCook

A hearty, vegetable-packed minestrone with squash, zucchini, carrots, corn, tomatoes, spinach, white beans, and ditalini pasta in a savory tomato broth. Asiago cheese adds a rich, salty finish.

7 servings65 minItalian

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Ingredients

2 tsp olive oil
1 medium yellow onion
2 tsp fresh oregano (chopped)
2 tsp garlic (minced)
2 yellow squash (chopped)
2 zucchini (chopped)
2 carrots (chopped)
15.25 oz whole-kernel sweet white corn (1 can, drained)
6 Roma tomatoes (chopped and divided into 3 cups and 1 cup)
42 oz low-sodium chicken broth (3 cans, divided into 1 can and 2 cans)
0.5 cup ditalini pasta (uncooked)
15.5 oz Great Northern beans (1 can, rinsed and drained)
6 oz fresh baby spinach (1 bag)
0.75 tsp kosher salt
0.25 tsp freshly ground black pepper
4 oz Asiago cheese (grated; use 2 tablespoons per serving)

Steps

1
Heat the olive oil in a Dutch oven over medium-high heat.
2
Add the chopped onion and sauté for 3 minutes, stirring frequently, until softened.
3
Add the chopped oregano and minced garlic. Sauté for 1 minute, stirring frequently.
4
Stir in the chopped yellow squash, zucchini, carrots, and drained corn. Sauté for 5 minutes, stirring occasionally, until the vegetables are tender.
5
While the vegetables cook, place 3 cups of the chopped Roma tomatoes and 1 can of the chicken broth in a blender. Blend until smooth.
6
Add the blended tomato mixture to the Dutch oven.
7
Stir in the remaining 1 cup chopped Roma tomatoes and the remaining 2 cans of chicken broth. Bring the soup to a boil.
8
Reduce the heat and simmer for 20 minutes.
9
Add the uncooked ditalini pasta and drained Great Northern beans. Cook for 10 minutes, stirring occasionally, until the pasta is tender.
10
Remove the pot from the heat. Stir in the baby spinach, kosher salt, and freshly ground black pepper.
11
Ladle the soup into bowls and top each serving with 2 tablespoons of grated Asiago cheese.