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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Bursting with the goodness of seven vegetables. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
2 teaspoons chopped fresh oregano |
4 garlic cloves, minced |
3 cups chopped yellow squash |
3 cups chopped zucchini |
1 cup chopped carrot |
1 cup fresh corn kernels (about 2 ears) |
4 cups chopped tomato, divided |
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided |
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni) |
1 (15.5-ounce) can great northern beans, rinsed and drained |
1 (6-ounce) package fresh baby spinach |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup (4 ounces) grated asiago cheese |
coarsely ground black pepper (optional) |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
2. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
3. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.
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