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Italian Classics Under 300 Calories Recipe

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0:30 - 0:10

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sarah from khi
Ingredients
  1. 2 teaspoons olive oil
  2. 1 cup chopped onion
  3. 2 teaspoons chopped fresh oregano
  4. 4 garlic cloves, minced
  5. 3 cups chopped yellow squash
  6. 3 cups chopped zucchini
  7. 1 cup chopped carrot
  8. 1 cup fresh corn kernels (about 2 ears)
  9. 4 cups chopped tomato, divided
  10. 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
  11. 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
  12. 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  13. 1 (6-ounce) package fresh baby spinach
  14. 3/4 teaspoon salt
  15. 1/2 teaspoon freshly ground black pepper
  16. 1 cup (4 ounces) grated Asiago cheese
  17. Coarsely ground black pepper (optional)
Method
  • Heat oil in a Dutch oven over medium-high heat. Add onion to pan; 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 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato 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. Garnish with coarsely ground black pepper, if desired.
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