Ingredients:
2 tsp. olive oil
1 cup chopped onion
2 tsp. chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup corn kernels
4 cups chopped tomato, divided
38 oz fat-free, less-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
15.5 oz can Great Northern beans, rinsed and drained
6 oz package fresh baby spinach
1 tsp. salt
1/2 tsp. black pepper
1 cup (4 oz) grated Asiago cheese
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add
onion to pan; saute 3 minutes or until softened. Add oregano
and garlic; saute 1 minute. Stir in squash, zucchini, carrot,
and corn; saute 5 minutes or until vegetables are tender.
Remove from heat.
2. Place 3 cups tomato and 14 oz. broth in a blender; process
until smooth. Add tomato mixture to pan; return pan to heat.
Stir in remaining 1 cup tomato and remaining 28 oz 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 tsp pepper. Laddle soup inot individual
bowls and top with cheese.
Yield: 8 servings (serving size 1.5 cups and 2 tbsp. cheese)
Nutritional Information:
Calories 217; Fat 6.1g; Protien 12.6g; Carb 30.5g