Ingredients
- 2 teaspoon olive oil
- 1 cup chopped onion
- 2 teaspoon chopped fresh oregano
- 4 clove garlic cloves, minced
- 3 cup chopped yellow squash
- 3 cup chopped zucchini
- 1 cup chopped carrot
- 1 cup fresh corn kernels (about 2 ears)
- 4 cup chopped tomato, divided
- 3 cup fat-free, less-sodium chicken broth, divided
- 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
- 1 can great northern beans, rinsed and drained
- 1 can (6-ounce) package fresh baby spinach
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) grated asiago cheese
- 1 cup Coarsely ground black pepper
Preparation
Baking Directions:
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.
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.
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.
