Minestrone Soup

2  teaspoons		olive oil
1  cup		chopped onion
2  teaspoons		chopped fresh oregano
2  teaspoons		minced garlic
4  cups		chopped yellow squash & zucchini
1  cup		chopped carrot
1  cup		fresh corn kernels
4  cups		chopped tomato
42  ounces		fat-free chicken broth
1/2  cup		uncooked macaroni pasta
15-1/2  ounces		Great Northern beans-rinsed and drained
6  ounces		fresh baby spinach
1  teaspoon		salt
1/2  teaspoon		ground black pepper
1/4  cup		grated Asiago cheese

Tip: For nutritional information on all the ingredients in Minestrone Soup just click on each ingredient name. Then adjust the serving size for any Minestrone Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Add oil to Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add oregano and garlic; cook 1 minute. Stir in squash, zucchini, carrot, and corn; saute 5 minutes. Remove from heat.

Place 3 cups tomato and 14 ounces of broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining tomato and broth; bring to a boil. Reduce heat, and simmer 20 minutes.

Add pasta and beans to pan; cook 10 minutes, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Serve soup in individual bowls; top with cheese.