What You Will Need
2 tsp olive oil
½ cup chopped onion
½ tsp dried basil, ½ tsp dried oregano
2 garlic cloves, minced
1 ¼ cups cubed acorn or butternut squash or 1 medium sweet potato cubed
¾ cup diced zucchini
½ cup chopped carrot
½ cup diced fennel
1 cup water and one 14 oz can reduced sodium fat-free chicken broth
5 tablespoons no-salt added tomato paste
¼ cup uncooked very short tube shaped pasta
2 ½ cup fresh spinach
½ cup rinsed and drained Great Northern Beans
½ tsp freshly ground black pepper
2 tablespoons grated Asiago cheese

Preparation

Heat oil in Dutch oven over medium-high heat.  Add onion, basil, oregano, and garlic to pan; sauté 5 min or until onion is tender.  Add squash and next 3 ingredients (through fennel); sauté 5 minutes.  Stir in 1 cup water, broth and tomato paste; bring to a boil.  Reduce heat and simmer 10 minutes or until vegetables are crisp-tender.  Stir in pasta; cook 8 minutes, stirring occasionally.  Add spinach; cook 3 minutes.  Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper. Serve with cheese.

Nutritional Information

Serving size 1 cup, 102 calories, 2.5g fat, 4.5g protein, 16g carb, 3.6g fiber