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Garden Minestrone
Nb persons: 8
Yield:
Preparation time:
Total time:
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| 2 tsp. | olive oil |
| 1 cup | chopped onion |
| ½ tsp. | oregano |
| 4 | garlic cloves, minced |
| 3 cups | chopped yellow squash |
| 3 cups | chopped zucchini |
| 1 cup | chopped carrot |
| 1 cup | fresh or frozen corn kernels |
| 4 cups | chopped tomato-, (I use canned Wegmans italian classics petite diced with garlic, olive oil and seasonings) |
| 42 oz. | fat free chicken broth |
| 1 cup | uncooked ditalini |
| 15.5 oz. | can Great Northern beans, rinsed and drained |
| 6 oz. package | fresh baby spinach |
| 1 tsp. | salt |
| ½ tsp. | black pepper |
| 1 cup (4 oz.) | grated Asiago cheese |
1.Heat oil in a Dutch oven over medium-high heat. Add onions to pan, sauté 3 min. or till softened. Add oregano and garlic, sauté 1 min. Stir in squash, zucchini, carrot and corn, sauté 5 min. or till vegetables are tender. Add tomatoes and broth to pan; bring mixture to a boil. Reduce heat, simmer 20 min
2. Add pasta and beans to pan; cook 10 min. or till pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt and ½ tsp. pepper. Ladle soup into individual bowls and top with cheese.
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