Dinner

Ingredients2 teaspoons olive oil $1 cup chopped onion $2 teaspoons chopped fresh oregano4 garlic cloves, minced3 cups chopped yellow squash $3 cups chopped zucchini $1 cup chopped carrot $1 cup fresh corn kernels (about 2 ears) $4 cups chopped tomato, divided $3 (14-ounce) cans fat-free, less-sodium chicken broth, divided1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)1 (15.5-ounce) can Great Northern beans, rinsed and drained1 (6-ounce) package fresh baby spinach $3/4 teaspoon salt1/2 teaspoon freshly ground black pepper1 cup (4 ounces) grated Asiago cheeseCoarsely ground black pepper (optional) PreparationHeat oil in a Dutch oven over medium-high heat. Add onion to pan; saut? 3 minutes or until softened. Add oregano and garlic; saut? 1 minute. Stir in squash, zucchini, carrot, and corn; saut? 5 minutes or until vegetables are tender. Remove from heat.Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan 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 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.