1. Chop onions. 2. Heat oil in Dutch oven over medium heat. Add onion to pan and saute until softened - about 3-5 minutes. 3. Add oregano, basil and garlic, saute about 1 minute. Stir in squash, zucchini, carrot and corn. Saute until veggies are tender -- about 5 minutes. 4. 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. 5. 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. 6. Ladle into bowls; top with a dollop of pesto; garnish with freshly ground black pepper. 7. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
