Minestrone with Asiago Cheese
Tablespoon olive oil
can diced tomatoes
cans tomato sauce
Tablespoons fresh oregano
Tablespoons fresh basil
can kidney beans
drained and rinsed, 15 ounce
grated Asiago cheese
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.