Categories: Made

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion
• 2 teaspoons fresh oregano, chopped
• 2 teaspoons minced garlic
• 2 medium yellow squash, chopped
• 2 medium zucchini, chopped
• 2 medium carrots, chopped
• 1 - 15.25 oz. can whole kernel sweet white corn, drained
• 6 (4 cups) Roma tomatoes, chopped & divided (3 cups & 1 cup)
• 3 - 14 oz. cans low sodium chicken broth, divided
• 1/2 cup uncooked ditalini pasta
• 1 - 15.5 oz. can Great Northern beans, rinsed & drained
• 1 - 6 oz. bag of fresh baby spinach
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 oz. (1 cup) grated Asiago cheese

Directions

1. Heat oil in a dutch oven over medium high heat.

2. Add onion to pan; sauté 3 minutes, until softened, stirring frequently.

3. Add oregano and garlic; sauté 1 minute, stirring frequently.

4. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.

5. While the vegetables are cooking, place 3 cups chopped Roma tomatoes and 1 can of broth in a blender; blend until smooth. Add the tomato mixture to the pot. Stir in remaining 1 cup Roma tomatoes and remaining 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes.

6. Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally.

7. Remove from heat. Stir in spinach, salt, and pepper.

8. Ladle soup into bowls and top each bowl with 2 tablespoons of cheese.

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