Garden Minestrone Soup

2 teaspoons Olive Oil

½ cup chopped onion

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh chives

½ teaspoon salt

1 teaspoon freshly ground black pepper

4 garlic cloves, minced

3 cups yellow squash, chopped

3 cups zucchini, chopped

1 ½ cups carrots, chopped or baby carrots

1 ½ cups corn kernels

4 cups tomatoes, chopped – divided

3 – 14 oz. cans fat-free, low-sodium chicken broth – divided

1 cup uncooked whole wheat pasta

2 cans -15.5 oz. Great Northern Beans, rinsed and drained

Parmesan Cheese
 

Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until softened. Add oregano, basil, chives, salt, pepper, and garlic; sauté 1 minute. Stir in squash, zucchini, carrots, and corn; sauté 5 minutes. Place 3 cups tomato and 1 can broth in blender; process until smooth; add to pan. Stir in remaining 1 cup of tomatoes and remaining 2 cans of broth; bring to a boil (meanwhile, cook pasta according to package directions, drain.), reduce heat and simmer for 15 – 20 minutes.  Add pasta and beans and simmer for 5 minutes. Ladle soup into individual bowls and top with Parmesan Cheese.

Makes 12 Servings: