1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Coarsely ground black pepper (optional)
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
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.
I've been making this since the magazine in 2005 from Cooking Light. It's easy to add or sub different vegetables.. this time I used Kale. Wonderful base. Since I am alone, I take out a good portion and then add my pasta, cook and then freeze the rest. Great to have on hand.
This was good, not great. DD didn't like it, "Too much zucchini!" And I didn't have carrots so had to sub some asparagus. I like the idea of using fire-roasted tomatoes next time. Of course, this would be so much better after a trip to a farmer's market - sadly not an option this time of year. I'd also like to add some fresh basil (or as other have suggested a bit of pesto). The asiago cheese was great. Served with a tossed green salad and french roll.
I used home canned tomatoes, winter squash instead of zucchini and yellow squash and kale instead of spinach. Also, I made my own chicken stock. I thought that the winter squash was a nice addition and added a little sweetness. I have yet to try it with the cheese but I'm sure it will only make it better.
This soup is fabulous. It is very thick and hearty with a lot of flavor. The asiago cheese adds a lot of flavor. I am glad I bought some to use in this recipe. I cut back on the salt, because I didn't want it to be too salty. However, I ended up adding seasoned salt when serving. Will definitely make again.
Wow I have to say the soup came out fabulous. I made it Friday night as I made my regular dinner so I can have it for the weekend.This is a perfect hearty and tasty soup for the cooler season. I love that is so healthly. I might have added a little more salt, just to give it a wee bit more flavor. Husband loved it. Can't wait to add half a sandwich with it for lunch tomorrow!