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

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

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