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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

KayMartin's Review

Lynn71038
January 24, 2014
I've been making this since the magazine in 2005 from Cooking Light. It's easy to add or sub different vegetables.. this time I used Kale. Wonderful base. Since I am alone, I take out a good portion and then add my pasta, cook and then freeze the rest. Great to have on hand.

Catie's review

KatieInPhilly
January 26, 2016
Definitely delicious, but it ends up more like a vegetarian goulash than soup. I would add more broth and maybe some tomato sauce next time.

Rovogirlreview

Rebecca1800
November 03, 2015
Excellent, healthy soup. Pays to use the freshest ingredients, especially oregano. I added 1/4 c Merlot for a bit of richness. Delicious!!!

patchystarbux's Review

ChefLeesher
February 24, 2014
So delicious! Will definitely remake many times to come.

daneanp's Review

lutown
February 11, 2014
This was good, not great. DD didn't like it, "Too much zucchini!" And I didn't have carrots so had to sub some asparagus. I like the idea of using fire-roasted tomatoes next time. Of course, this would be so much better after a trip to a farmer's market - sadly not an option this time of year. I'd also like to add some fresh basil (or as other have suggested a bit of pesto). The asiago cheese was great. Served with a tossed green salad and french roll.

Rebecca1800's Review

kjn0625
November 04, 2013
I used home canned tomatoes, winter squash instead of zucchini and yellow squash and kale instead of spinach. Also, I made my own chicken stock. I thought that the winter squash was a nice addition and added a little sweetness. I have yet to try it with the cheese but I'm sure it will only make it better.

ChefLeesher's Review

patchystarbux
December 02, 2012
N/A

Jazzy1's Review

Jess616
October 31, 2012
This soup is fabulous. It is very thick and hearty with a lot of flavor. The asiago cheese adds a lot of flavor. I am glad I bought some to use in this recipe. I cut back on the salt, because I didn't want it to be too salty. However, I ended up adding seasoned salt when serving. Will definitely make again.

MONICACUBERO's Review

DenverJulieB
October 05, 2012
Wow I have to say the soup came out fabulous. I made it Friday night as I made my regular dinner so I can have it for the weekend.This is a perfect hearty and tasty soup for the cooler season. I love that is so healthly. I might have added a little more salt, just to give it a wee bit more flavor. Husband loved it. Can't wait to add half a sandwich with it for lunch tomorrow!

jkauz99's Review

Catie
March 04, 2012
I made it without the squash and it was still good