Description
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
- Olive Oil
- Onion
- Dried Oregano
- Dried Basil
- Garlic Cloves
- Yellow Squash
- Zucchini
- Carrot
- Fresh Corn
- Chicken Broth
- Ditalini
- Great Northern Beans
- Baby Spinach
- Salt
- Fresh Coarse Ground Black Pepper
- Pesto Sauce
Instructions
- 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 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