Rating: 4.5 stars
40 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 9
  • 5 star values: 24

Bursting with the goodness of seven vegetables.

Kathryn Conrad
Recipe by Cooking Light September 2005

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Credit: Oxmoor House

Recipe Summary

hands-on:
22 mins
total:
58 mins
Yield:
8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

217 calories; calories from fat 25%; fat 6.1g; saturated fat 2.7g; mono fat 2g; poly fat 0.6g; protein 12.6g; carbohydrates 30.5g; fiber 7.9g; cholesterol 12mg; iron 2.7mg; sodium 812mg; calcium 206mg.
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