Maggiano's Little Italy Chicken Asiago Soup

1/4 cup olive oil
2 cups diced onion (cut into 1/2-inch cubes)
1/2 cup chopped garlic
1 cup bias-cut celery slices (about 1/4 inch thick)
2 cups half-moon-cut carrot slices (1/2 inch thick)
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
1 gallon chicken broth
2 pounds cooked chicken breasts, pulled into bite-sized pieces
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan cheese
1/2 pound mini-shell pasta, cooked
Fresh spinach leaves, cut into small pieces (to taste)

Additional Asiago cheese for garnish (to taste) In large pot over medium-high heat, heat oil.

Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.

Saute until vegetables are tender. Add rosemary and cook briefly.

Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.

Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.

To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

Makes about 8 large servings.