This rich and hearty minestrone soup is full of vegetables, macaroni and Asiago cheese. It comes together in just under an hour, and is a perfect dish for a fast weeknight meal. Smart Recipes, American Recipes, Dairy,Vegetables Recipes Dairy,Vegetables American

7-Vegetable Minestrone Soup

7-Vegetable Minestrone Soup Recipe | PT1H Serves 8 Ingredients: 2 Teaspoons Olive Oil 6 Ounces Fresh Baby Spinach 1 Cup Onion 2 Teaspoons Fresh Oregano 4 Cloves Garlic 3 Cups Yellow Squash 3 Cups Zucchini 1 Cup Carrot 1 Cup Fresh Corn Kernels 4 Cups Tomato 5 Cups Chicken Stock 0.5 Cup Macaroni 15 Ounces Great Northern Beans 0.75 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 1 Cup Asiago Cheese In a Dutch oven, heat oil over medium-high heat and sauté onion for about three minutes. Add garlic and oregano and sauté for another one minute. Stir in carrot, zucchini, squash and corn and sauté for another five minutes. Remove from heat. In a blender, add 1/3 of the broth and 3 cups of tomatoes and pulse till smooth. Add pureed tomato mixture into the pan of vegetables and return medium heat. Stir in remaining broth and remaining 1 cup of tomato and bring to a boil. Reduce heat and simmer for about 20 minutes. Add beans and pasta and cook for 10 minutes, stirring occasionally. Remove from heat and immediately, stir in spinach, salt, and 1/2 teaspoon of ground pepper. Check seasoning and adjust as necessary. Divide soup into serving bowls and top with cheese evenly.



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