Garden Minestrone
Shared by: erin
Source: Cooking Light
Ingredients
Directions
Heat oil in a stock pot over medium-high heat. Add onion to pot and sauté until softened, about 3 minutes. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Add the chopped tomatoes and the broth; bring to a boil. Reduce heat and simmer for 20 minutes.
Add pasta and beans to the pot; 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.
Nutritional Information
Amount Per Serving (8 Servings)
Calories: 217 Protein: 12.6g Fat: 6.1g Cholesterol: 12mg Sodium: 812mg Fiber: 7.9g