Maggiano's LITTLE ITALY MINESTRONE

Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 8
 

Ingredients:

1 1/2 Tablespoon WHOLE BUTTER
1/2 Cup SPANISH ONION, 1/2 inch DICED
1/2 Cup WHOLE CARROTS, 1/2 inch DICED
1/2 Cup CELERY, 1/2 inch DICED
1 1/2 Tablespoon DRY OREGANO
2 Tablespoon FLOUR
4 Tablespoon GARLIC , MINCED
1 Quart CHICKEN BROTH
1 Cup MARINARA SAUCE
1/2 Cup IDAHO POTATO, 1/2 inch DICED
1 1/2 Cup DICED TOMATOES, CANNED
1/4 Cup zucchini
1/4 Cup YELLOW SQUASH, 1/2 inch DICED
1 Cup GARBANZO BEANS,CANNED (DRAINED)
2 Cups ROMAINE LETTUCE, WASHED, 1 inch DICE (OUTER LEAVES ONLY)
1/4 Cup FRESH BASIL, DE-STEMMED, CHOPPED
1/4 Cup ROMANO CHEESE, GRATED
6 Tablespoon PARMESAN CHEESE, GRATED
1 teaspoon salt and GROUND BLACK PEPPER TO TASTE
 

Preparation:

1. SAUTE ONIONS, CARROTS, CELERY, OREGANO IN BUTTER OVER MEDIUM HEAT UNTIL TENDER. 2. ADD FLOUR AND STIR TO INCORPORATE TO FORM ROUX. 3. ADD MINCED GARLIC, CHICKEN BROTH, MARINARA SAUCE, POTATOES, and TOMATOES; BRING TO A BOIL. REDUCE HEAT TO SIMMER. 4. ADD ZUCCHINI, YELLOW SQUASH, GARBANZO BEANS. ADD SALT and PEPPER TO TASTE; SIMMER FOR 20 MINUTES. 5. STIR IN ROMAINE, BASIL, ROMANO and PARMESAN CHEESE.