Prep 5 mins
Cook 25 mins
This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash.
- 1 tablespoon olive oil
- 1⁄4 onion, chopped
- 1 garlic clove, minced
- 2 small crookneck yellow squash
- 1 (15 1/2 ounce) can navy beans, drained
- 1 (14 1/2 ounce) can vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 cup fresh spinach
- 1⁄2 cup inch-long pieces spaghetti or 1⁄2 cup vermicelli, uncooked
- 1 tablespoon pesto sauce
- black pepper, to taste
- 1 cup baby portabella mushroom (optional)
- 2 tablespoons black olives, chopped from can (optional)
- Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
- Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
- Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
- Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.
Excellent soup. With the recent spinach scare, I had planned to use frozen, but couldn't find any in our tiny local market. I decided to sub frozen broccoli, but even that plan got scrapped after I discovered that my yellow squash were bad. :( Finally, I decided to sub both the yellow squash and the spinach for a frozen roasted Mediterranean vegetable blend. This included zucchini, yellow squash, baby carrots, green beans, onions, & peppers. The soup was superb, and Hubby claimed all leftovers. Thanks for posting.