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Garden Minestrone

Oxmoor House
Hands-On time 22 mins
Total time 58 mins
Yield 8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
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)

Nutrition Information

  • calories 217
  • caloriesfromfat 25 %
  • fat 6.1 g
  • satfat 2.7 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 12.6 g
  • carbohydrate 30.5 g
  • fiber 7.9 g
  • cholesterol 12 mg
  • iron 2.7 mg
  • sodium 812 mg
  • calcium 206 mg

How to Make It

  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.