Minestrone with Asiago Cheese

Russ Myers


A soup which will warm your entire family on those cold Winter days

pinch tips: Slow Cooker/Crock Pot Hints


8 Servings


20 Min


30 Min


Stove Top


1 Tbsp
olive oil
onion, coarsely chopped
2 stalk(s)
celery, coarsely chopped
4 clove
garlic, minced
1 can(s)
(28 ounce) diced tomatoes
2 can(s)
(8 ounce) tomato sauce
4 c
(32 ounces) vegetable broth
3 Tbsp
fresh oregano, chopped
2 Tbsp
fresh basil, chopped
1/2 c
ditalini pasta (a type of pasta that is shaped like small tubes)
1 can(s)
(15 ounce) kidney beans, drained and rinsed
2 c
baby spinach, stems removed
1/2 c
grated asiago cheese

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian