|2 teaspoons||olive oil|
|1/2 cup||chopped onion|
|1/2 teaspoon||dried basil|
|1/2 teaspoon||dried oregano|
|2||garlic cloves, minced|
|1-1/4 cup||diced yellow squash|
|3/4 cup||diced zucchini|
|1/2 cup||chopped carrot|
|1/2 cup||diced fennel|
|1 cup||water |
|14 ounces||vegetable or chicken broth|
|5 tablespoons||tomato paste|
|1/4 cup||uncooked pasta (small, such as macaroni or shells)|
|1/4 cup||chopped kale|
|1/2 cup||rinsed and drained, canned Great Northern beans|
|1/2 teaspoon||black pepper|
|2 tablespoons||Asiago cheese|
In medium saucepan, heat olive oil and add onion, basil, oregano, and garlic. Sauté 5 minutes.
Add yellow squash, zucchini, carrot, and fennel. Sauté 5 minutes.
Add water, broth, and tomato paste. Bring to a boil and simmer 10 minutes.
Add pasta, return to a boil, then reduce heat and simmer 8 minutes.
Add kale and simmer for 3 minutes or until wilted. Stir in beans and pepper and cook another 2 minutes.
Serve and sprinkle with Asiago cheese.
Makes 4 servings.