We’ve been eating on the heavier side lately so I consulted pinterest for “healthy affordable family dinners.” I found this recipe and it was exactly what I was looking for.There are seven different kinds of vegetables in this soup plus beans and a bit of pasta. You do not need a side salad or sandwich with this soup because you will be guiltlessly full after one bowl. The aroma of oregano had my stomach growling the whole time I was cooking and the flavor was everything its scent promised. I’m dubbing this my “sick soup” because I know that if I’m ever feeling under the weather this is the kind of soup I would want to warm me on the inside. Perry gave five stars and here is why:
“This soup is extremely hearty and has an awesome variety of vegetables. Kelsey always says that she wants to eat more veggies but I’m such an adamant meat eater. THIS is THE way to get your family eating veggies. The flavor is robust so don’t be ashamed when you are slurping it down to the last drop. I could honestly eat it every day.”
Servings: 10-12 (1 cup) Calories: 240 Time: 1 hour
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 tsp fresh oregano, chopped (if using dried you can use about 1 tsp)
- 4 garlic cloves, minced
- 3 yellow squash, diced
- 2 large zucchini, diced
- 3 medium/large carrots, diced
- 1 can whole kernel corn
- 6 roma tomatoes
- 3 (14-oz) cans less-sodium chicken broth
- 1 cup uncooked ditalini pasta
- 2 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 (6-ounce) package fresh baby spinach
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup parmesan cheese
- Coarsely ground black pepper (optional)
- Heat oil in a large sauce pan over medium-high heat. Add onion and sauté 3 minutes or until softened.
- Add oregano and garlic; sauté 1 minute.
- Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat
- Place 3 chopped roma tomatoes and 1 can of chicken broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat.
- Stir in remaining chopped tomatoes and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
- Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally.Remove from heat.
- Stir in spinach, salt, and 1/2 teaspoon pepper.
- Ladle soup into individual bowls; top with cheese and fresh cracked black pepper.
*Photo is an original belonging to me
*Recipe adapted from http://www.myrecipes.com