This hearty Italian-style soup is full of vegetables, macaroni, and Asiago cheese. It comes together in just under an hour and is a perfect dish for a fast weeknight meal. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American 7-Vegetable Minestrone Soup 7-Vegetable Minestrone Soup Recipe | CHEFBear.net PT1H Serves 4 1 Teaspoons Extra-Virgin Olive Oil 1/2 Large Onion 2 Cloves Garlic 1/2 Small Bunch Fresh Oregano 1 Medium Carrots 1/2 Large Zucchini 1/2 Large Yellow Squash 1/2 Cup Fresh Corn Kernels 1 Large Tomatoes 2 1/2 Cups Chicken Stock 7 1/2 Ounces Great Northern Beans 1/4 Cup Macaroni 3 Ounces Fresh Baby Spinach 3/8 Teaspoon Salt 1/4 Teaspoon Freshly Ground Black Pepper 1/2 Cup Freshly Grated Asiago In a Dutch oven over medium-high heat, heat oil and saute onion until translucent, about 3 minutes. Add garlic & oregano and saute for another 1 minute. Stir in carrots, zucchini, squash, & corn and saute until veggies start to soften about 5 minutes. Remove from heat. In the bowl of a food processor, add tomatoes & 1/3 of the stock and pulse until smooth. Add tomato mixture into the veggie mixture and return the Dutch oven over medium-high heat. Stir in remaining stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Stir in beans & pasta and cook until pasta is tender about 10 minutes. Remove from heat and stir in spinach, salt & pepper. Ladle soup into serving bowls and top each with grated Asiago.

7-Vegetable Minestrone Soup

7-Vegetable Minestrone Soup Recipe


This hearty Italian-style soup is full of vegetables, macaroni, and Asiago cheese. It comes together in just under an hour and is a perfect dish for a fast weeknight meal.

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Recipe Information

Flavor Profile

American

Protein

Vegetables

Category

Soups

Serves

4

Total Time

60 Minutes

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Ingredients

      • 1 Teaspoons Extra-Virgin Olive Oil
      • 1/2 Large Onion (Diced)
      • 2 Cloves Garlic (Minced)
      • 1/2 Small Bunch Fresh Oregano (Minced)
      • 1 Medium Carrots (Peeled & Diced)
      • 1/2 Large Zucchini (Diced)
      • 1/2 Large Yellow Squash (Diced)
      • 1/2 Cup Fresh Corn Kernels
      • 1 Large Tomatoes (Diced)
      • 2 1/2 Cups Chicken Stock
      • 7 1/2 Ounces Great Northern Beans (Rinsed & Drained)
      • 1/4 Cup Macaroni
      • 3 Ounces Fresh Baby Spinach
      • 3/8 Teaspoon Salt
      • 1/4 Teaspoon Freshly Ground Black Pepper
      • 1/2 Cup Freshly Grated Asiago (Grated)

Directions

  1. In a Dutch oven over medium-high heat, heat oil and saute onion until translucent, about 3 minutes. Add garlic & oregano and saute for another 1 minute. Stir in carrots, zucchini, squash, & corn and saute until veggies start to soften about 5 minutes. Remove from heat.
  2. In the bowl of a food processor, add tomatoes & 1/3 of the stock and pulse until smooth. Add tomato mixture into the veggie mixture and return the Dutch oven over medium-high heat. Stir in remaining stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Stir in beans & pasta and cook until pasta is tender about 10 minutes.
  3. Remove from heat and stir in spinach, salt & pepper. Ladle soup into serving bowls and top each with grated Asiago.



Nutrition & Cost Facts

Calories

248.0 kcal

Carbs

32.0 g

Fat

6.0 g

Protein

16.0 g

Cost Per Serving

$1.58

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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