Directions:
- Chop onions.
- Heat oil in Dutch oven over medium heat. Add onion to pan and saute until softened - about 3-5 minutes.
- Add oregano, basil and garlic, saute about 1 minute. Stir in squash, zucchini, carrot and corn. Saute until veggies are tender - about 5 minutes.
- Stir in broth (I use 1 teaspoons of Better than Boullion to a cup of water.) Bring to a boil, then reduce heat to low and simmer about 20 minutes.
- Add pasta and beans to pan. Cook about 10 minutes or until the pasta is tender. Remove from heat; stir in spinach, add salt and pepper to taste.
- Ladle into bowls; top with a dollop of pesto; garnish with freshly ground black pepper.
- If you must have tomatoes - add 3 cups tomato to 2 of the 6 cups of broth, process in blender/food processor until smooth. Add an additional cup of chopped tomatoes to the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.01 Kcal (1658 kJ) | ||
| Calories from fat | 74.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 13% | |
|---|---|---|---|
| Cholesterol | 3.94mg | 1% | |
| Sodium | 2018.29mg | 84% | |
| Potassium | 1909.52mg | 41% | |
| Total Carbs | 61.78g | 21% | |
| Sugars | 12.93g | 52% | |
| Dietary Fiber | 7.95g | 32% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 105.4mg | 176% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.3mg | 24% | |
| Calcium | 188.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 43.55 Kcal (182 kJ) | ||
| Calories from fat | 8.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 13% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 1% | |
| Sodium | 221.96mg | 84% | |
| Potassium | 210mg | 41% | |
| Total Carbs | 6.79g | 21% | |
| Sugars | 1.42g | 52% | |
| Dietary Fiber | 0.87g | 32% | |
| Protein | 1.87g | 34% | |
| Vitamin C | 11.6mg | 176% | |
| Iron | 0.5mg | 24% | |
| Calcium | 20.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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