Categories: Made
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion
- 2 teaspoons fresh oregano, chopped
- 2 teaspoons minced garlic
- 2 medium yellow squash, chopped
- 2 medium zucchini, chopped
- 2 medium carrots, chopped
- 1 - 15.25 oz. can whole kernel sweet white corn, drained
- 6 (4 cups) Roma tomatoes, chopped & divided (3 cups & 1 cup)
- 3 - 14 oz. cans low sodium chicken broth, divided
- 1/2 cup uncooked ditalini pasta
- 1 - 15.5 oz. can Great Northern beans, rinsed & drained
- 1 - 6 oz. bag of fresh baby spinach
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 oz. (1 cup) grated Asiago cheese
Directions
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Heat oil in a dutch oven over medium high heat.
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Add onion to pan; sauté 3 minutes, until softened, stirring frequently.
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Add oregano and garlic; sauté 1 minute, stirring frequently.
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Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.
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While the vegetables are cooking, place 3 cups chopped Roma tomatoes and 1 can of broth in a blender; blend until smooth. Add the tomato mixture to the pot. Stir in remaining 1 cup Roma tomatoes and remaining 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes.
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Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally.
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Remove from heat. Stir in spinach, salt, and pepper.
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Ladle soup into bowls and top each bowl with 2 tablespoons of cheese.