 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Having recently discovered an allergy to tomatoes sent my Italian world into a tailspin. How would I ever survive?? Here is a wonderful, nourishing, comfort-food soup that I put together that eased my sense of deprivation. The amounts are very flexible, plus I've given directions on how to add tomatoes if you must . Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
1 teaspoon dried oregano |
1 teaspoon dried basil (or 2 tsp. fresh basi) |
4 -6 garlic cloves, minced |
3 cups yellow squash, thinly-sliced |
3 cups zucchini, thin-sliced |
1 cup carrot, thin-sliced |
1 cup fresh corn (about 2 ears (or 1 can) |
6 cups chicken broth |
1 cup ditalini |
1 (15 ounce) can great northern beans, rinsed and drained |
1 (6 ounce) bag baby spinach, fresh |
1 teaspoon salt (to taste) |
1/2 teaspoon fresh coarse ground black pepper (to taste) |
8 teaspoons pesto sauce, prepared |
Directions:
1. Chop onions.
2. Heat oil in Dutch oven over medium heat. Add onion to pan and saute until softened - about 3-5 minutes.
3. Add oregano, basil and garlic, saute about 1 minute. Stir in squash, zucchini, carrot and corn. Saute until veggies are tender - about 5 minutes.
4. 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.
5. 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.
6. Ladle into bowls; top with a dollop of pesto; garnish with freshly ground black pepper.
7. 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.
|
|