1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
1 can (15.5 ounce) Great Northern beans, rinsed and drained
1 package (6 ounce) fresh baby spinach
1 tsp salt
1/2 tsp ground pepper
1 cup grated Asiago cheese
Coarsely ground black pepper (optional)
Instructions
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 blender; process until smooth. Add tomato mixture to pan; return 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 tsp pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.
