Garden Minestrone

Oxmoor House
Bursting with the goodness of seven vegetables.

Yield:

8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)

Recipe from

Recipe Time

Hands-On: 22 Minutes
Total: 58 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Kathryn Conrad,

September 2005