Ingredients:
2 teaspoons olive oil
1 cup onions, chopped
1 teaspoon dried oregano
1 teaspoon dried basil ( or 2 tsp. fresh basi)
4 -6 garlic cloves, minced
3 cups yellow squash, thinly-sliced
3 cups zucchini, thin-sliced
1 cup carrots, thin-sliced
1 cup fresh corn ( about 2 ears (or 1 can)
6 cups chicken broth
1 cup ditalini
1 (15 ounce) cans great northern beans, rinsed and drained
1 (6 ounce) bags baby spinach, fresh
1 teaspoon salt ( to taste)
1/2 teaspoon fresh coarse ground black pepper ( to taste)
8 teaspoons pesto sauce, prepared
Directions:
Chop onions.
Heat oil in Dutch oven over medium heat. Add onion to pan and saute until softened – about 3-5 minutes.
Add oregano, basil and garlic, saute about 1 minute. Stir in squash, zucchini, carrot and corn. Saute until veggies are tender — about 5 minutes.
Stir in broth (I use 1 teaspoons of “Better than Boullion” to a cup of water.) Bring to a boil, then reduce heat to low and simmer about 20 minutes.
Add pasta and beans to pan. Cook about 10 minutes or until the pasta is tender. Remove from heat; stir in spinach, add salt and pepper to taste.
Ladle into bowls; top with a dollop of pesto; garnish with freshly ground black pepper.
If you must have tomatoes — add 3 cups tomato to 2 of the 6 cups of broth, process in blender/food processor until smooth. Add an additional cup of chopped tomatoes to the soup.
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.