Garden Minestrone
Garden Minestrone takes about 58 minutes from beginning to end. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 6g of fat, and a total of 240 calories. This recipe serves 8. Head to the store and pick up asiago cheese, baby spinach, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a reasonably priced main course. It is a good option if you're following a vegetarian diet. This recipe is typical of Mediterranean cuisine. If you like this recipe, take a look at these similar recipes: Garden Minestrone, Garden Patch Minestrone, and Vegetable Garden Minestrone Soup.
Instructions
Heat oil in a Dutch oven over medium-high heat.
Add onion to pan; saut 3 minutes or until softened.
Add oregano and garlic; saut 1 minute. Stir in squash, zucchini, carrot, and corn; saut 5 minutes or until vegetables are tender.
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.