Garden Minestrone
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
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Coarsely ground black pepper (optional)
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. 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.
Yield: 8 servings (serving size: 1 1/2 cups soup and 2 tablespoons
cheese)
Calories 217(25% From Fat); Fat 6.1g (Sat 2.7g,Mono 2g,Poly 0.6g);
Protein12.6g; Cholesterol 12mg; Calcium 206mg; Sodium 812mg; Fiber 7.9g;
Iron 2.7mg;Carbohydrate 30.5g
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