Cool Nights Minestrone with Asiago Cheese
Fast and tasty bean and pasta minestrone, with asiago cheese, to warm you up on cool nights.
1 (14-ounce) can reduced-sodium chicken broth
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can Italian-style tomato sauce (or marinara sauce)
1 cup ditalini (or other small pasta)
1/2 cup (2 ounces) grated Wisconsin Asiago cheese
- In a large saucepan, combine broth, 1 1/2 cups water, beans and sauce. Cover and bring to a boil over high heat.
- Stir in pasta. Cover and cook over medium-high heat for 8 minutes longer, stirring occasionally.
- Ladle soup into serving bowls. Sprinkle 2 tablespoons cheese over the top of each bowl.
Makes 4 servings.
Tip: Soup will thicken as it cools; add additional water or broth, if desired.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.