Minestrone Soup (02.05.15)

Posted at 11:30 AM, Feb 05, 2015
and last updated 2015-02-06 19:45:51-05
  • 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