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cheesy end-of-season garden minestrone

Capture the flavors of the summer harvest in one bowl of cheesy goodness. Vegetarian and gluten-free, if desired.

Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion (about 5 ounces)
  • 2 teaspoons chopped fresh oregano
  • 4 garlic cloves, minced
  • 3 cups yellow squash, chopped (about 13 ounces)
  • 3 cups zucchini, chopped (about 13 ounces)
  • 1 cup carrot, thinly sliced (about 4.5 ounces)
  • 1 cup green beans, trimmed & cut into bite-size pieces (about 4.5 ounces)
  • 4 cups plum tomatoes, cored & chopped, divided (about 22 ounces)
  • 1 (48-ounce) can chicken broth, divided (or vegetable broth)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup uncooked regular or gluten-free ditalini (very short tube-shaped pasta)
  • 1 (15.5-ounce) can Great Northern beans, rinsed & drained
  • 1 (5-ounce) package fresh baby spinach
  • 1 cup shredded Asiago cheese (4 ounces)
  • coarsely ground black pepper, for garnish (optional)

Instructions

  1. Heat oil in a Dutch oven or large pot over medium-high heat.  Add chopped onion and sauté for 3 minutes or until softened.  Add chopped oregano and minced garlic.  Sauté for 1 more minute.

  2. Stir in squash, zucchini, carrot and green beans.  Cover pot and allow to simmer over medium heat for 10 minutes or until vegetables are al dente.  Remove from heat.

  3. Place 3 cups chopped tomato and 1 cup broth in a blender; process until smooth.  Alternatively, place 3 cups chopped tomato and 1 cup broth in a high-sided bowl and using an immersion blender, process until smooth.  

  4. Add the tomato mixture to the pot and return the pot to the heat. Stir in the remaining chopped tomato and broth along with the salt & pepper.  Bring mixture to a boil.  Reduce heat and simmer for 20 minutes.

  5. Add pasta and beans to the pot.  Cook for 10 minutes or until pasta is tender, stirring occasionally.  Remove from heat.  Stir in the spinach.

  6. Ladle soup into individual bowls and top each serving with about 2 tablespoons of shredded cheese.  If desired, garnish with coarsely ground black pepper.