Garden Minestrone

Zucchini, yellow squash, corn, oregano - just some of the fresh ingredients you can find this time of year.   To take advantage of the season, I made a big pot of Minestrone soup the other night.  I just love a good and hearty soup.

This soup is loaded with veggies - and what I like is you can use what the recipe calls for or substitute your own.    The veggies are cooked in chicken broth and pureed fresh tomatoes.  The broth is seasoned with fresh oregano, salt and pepper.  To the veggies some pasta and Great Northern beans are added.  Last, but not least each serving of soup is topped with a generous portion of shredded Asiago cheese.   MMM good:)

Garden Minestrone
Cooking Light SEPTEMBER 2005

Yield: 8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)

Ingredients
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh corn kernels (about 2 ears)
4 cups chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Coarsely ground black pepper (optional)

Preparation
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. Remove from heat.

Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.

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. Garnish with coarsely ground black pepper, if desired.

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