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; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 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.
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