or can use 5 lbs. fresh tomatoesskins and seeds removed
1-2cupsvegetable brothdepending on desired thickness
1Tbl. dried oregano
1Tbl. dried basil
1-2ears of fresh corn kernelsor 1 cup frozen
1 14-ouncecan red kidney beansrinsed and drained
1 14-ouncecan Great Northern white beansrinsed and drained
6oz.dried small pastasuch as Ditalini
freshly cracked pepper to taste
Parmesan cheesegrated for topping
Instructions
Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
Toss diced squash and zucchini in 1 Tbl. olive oil and spread in a single layer on baking sheet and roast for 10 - 15, until just beginning to brown.
Meanwhile cook pasta according to package instructions and set aside. In a Dutch oven or heavy bottom pot, add 1 Tbl. olive oil and saute onion, carrots, and celery over medium heat until just tender, about 5 minutes. Add in the garlic and stir until fragrant about 1 minute. Add in tomatoes, broth, oregano and basil. Bring mixture to a boil, then reduce to a low simmer for about 5 minutes.
When squash is lightly browned add to the soup, along with the canned beans. Adjust seasoning to taste and heat through, stirring occasionally.
When ready to serve add about 1/2 cup of cooked warm pasta to the bottom of individual soup bowls. Top with hot Minestrone Soup. Sprinkle with grated Parmesan cheese.