Soup Minestrone with Asiago Cheese Minestrone with Asiago Cheese Print Recipe CourseSoup Minestrone with Asiago Cheese Print Recipe CourseSoup Ingredients 1 Tablespoon olive oil 1 onion coarsely chopped 2 stalks celery coarsely chopped 4 cloves garlic minced 1 can diced tomatoes 28 ounce 2 cans tomato sauce 8 ounce 4 cups vegetable broth 32 ounces 3 Tablespoons fresh oregano chopped 2 Tablespoons fresh basil chopped 1/2 cup ditalini pasta 1 can kidney beans drained and rinsed, 15 ounce 2 cups baby spinach stems removed 1/2 cup grated Asiago cheese Servings: Instructions 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.