Garden Minestrone Soup

2 tsp. olive oil
1 cup chopped onion
2 tsp. chopped fresh oregano (or 1 tsp. dried oregano)
4 garlic cloves, minced
3 cups chopped yellow summer squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh or frozen corn kernels
4 cups chopped tomato, divided
3 (14-oz.) cans low-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped pasta)
1 (15-oz.) can white beans, rinsed and drained
1 (6-oz.) bag fresh baby spinach, roughly chopped
3/4 tsp. salt
1/2 tsp. black pepper
1 cup grated Parmesan or Asiago cheese

Heat a Dutch oven over medium heat and add olive oil. Add onion and sauté about 3 minutes or until softened. Add oregano and garlic and sauté 1 minute. Stir in squash, zucchini, carrot and corn. Saute 5 minutes or until vegetables are tender. Remove from heat.

Place 3 cups chopped tomato and 1 can chicken broth in a blender or food processor and process until smooth. Add tomato mixture to soup pot. Return to heat and stir in remaining 1 cup chopped tomato and remaining 2 cans broth. Bring mixture to a boil, reduce heat and simmer for 20 minutes

Remove from heat, stir in spinach, salt and 1/2 tsp. pepper.

Serve soup with grated cheese.

Serves 8 (each serving is 1 1/2 cups and 2 Tbsp. cheese)
WW Points per serving: 5