Ingredients
| 2 |
tsp olive oil |
| 300 |
g onion, chopped |
| 4 |
cloves garlic, crushed |
| 1 |
tsp oregano |
| 1 |
medium yellow squash, chopped |
| 2 |
medium zucchini, chopped |
| 2 |
large carrots, chopped |
| 1 |
cup fresh corn |
| 56 |
ounce plum tomatoes |
| 32 |
ounces fat free chicken broth |
| 14 |
ounce great northern beans, rinsed and drained |
| 1/2 |
cup uncooked macaroni |
| 10 |
ounce fresh baby spinach |
| 1 |
tsp kosher salt |
| 1 |
tsp freshly ground black pepper |
Directions
- In a stock pot, heat olive oil over medium high heat, saute onions until soft - about 3 minutes. Add garlic and oregano, saute an additional 1 minute. Add squash, zucchini, carrots, corn, and saute 5 minutes or longer (until soft). Remove from heat.
- Blend canned tomatoes in a blender until smooth. Add tomatoes and broth to pot - return to heat. Bring to a boil. Then lower heat and simmer for 20-40 minutes, depending on desired tenderness of vegetables.
- Add rinsed beans and uncooked pasta (any small pasta can be used, but we used whole wheat elbow macaroni). Cook 10 minutes or until pasta is soft. Remove from heat.
- Stir in spinach, salt, and pepper. Can be frozen.
Categories
First Course, Main Dish, Soup
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