Minestrone with Asiago Cheese

Yield: 8 servings

Ingredients

1 Tablespoon olive oil

1 onion, coarsely chopped

2 stalks celery, coarsely chopped

4 cloves garlic, minced

1 can (28 ounce) diced tomatoes

2 cans (8 ounce) tomato sauce

4 cups (32 ounces) vegetable broth

3 Tablespoons fresh oregano, chopped

2 Tablespoons fresh basil, chopped

1/2 cup ditalini pasta

1 can (15 ounce) kidney beans, drained and rinsed

2 cups baby spinach, stems removed

1/2 cup grated Asiago cheese

Add To

Directions:

Heat olive oil in a large soup pot over medium heat. Add onions and celery and saute for about 4 minutes. Add garlic and continue to cook for 1 minute.

Stir in tomatoes, tomato sauce and broth. Remove two cups of the soup mixture and puree in a standard blender or with an immersion blender. Add mixture back into the soup pot.

Add oregano, basil and pasta. Bring to a boil, reduce heat and simmer for 10 minutes.

Stir in beans and spinach and continue to heat for 5 minutes until pasta is al dente.

Ladle soup into serving bowls and sprinkle cheese over each serving.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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