- 2 teaspoons olive oil
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 2 small yellow squash, chopped
- 1 medium zucchini, chopped
- 2 carrots, chopped
- 1 cup corn kernels
- 1 (14.5 oz.) can no salt added diced tomatoes
- 1 (15.5-ounce) can no salt added white beans, rinsed and drained
- 4 cups less-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 cup uncooked whole grain pasta
- 1 (6-ounce) package fresh baby spinach
- No Salt Seasoning and Pepper, to taste
Heat oil in a Dutch oven or soup pot over medium-high heat. Add onion, garlic, squash, zucchini, carrot, corn, no salt seasoning and pepper; sauté 5-6 minutes or until vegetables are tender.
Add tomatoes, beans, broth, oregano and pasta to the pan. Bring mixture to a boil. Reduce heat, and simmer 20 minutes. Remove from heat once pasta is cooked. Stir in spinach. Ladle soup into individual bowls. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute
