"blond" Minestrone

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".

• Ready In: 1 hr
• Serves: 8
• Yields: 1 1/2 cups

Ingredients

• 2  teaspoons olive oil
• 1  cup onion, chopped
• 1  teaspoon dried oregano
• 1  teaspoon dried basil (or 2 tsp. fresh basi)
• 4 -6  garlic cloves, minced
• 3  cups  yellow squash, thinly-sliced
• 3  cups zucchini, thin-sliced
• 1  cup carrot, thin-sliced
• 1  cup fresh corn (about 2 ears (or 1 can)
• 6  cups chicken broth
• 1  cup  ditalini
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 (6 ounce) bag  Baby Spinach, fresh
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon fresh coarse ground black pepper (to taste)
• 8  teaspoons pesto sauce, prepared

Directions

1. Chop onions.
2. Heat oil in Dutch oven over medium heat. Add onion to pan and saute until softened - about 3-5 minutes.
3. Add oregano, basil and garlic, saute about 1 minute. Stir in squash, zucchini, carrot and corn. Saute until veggies are tender -- about 5 minutes.
4. Stir in broth (I use 1 teaspoons of "Better than Boullion" to a cup of water.) Bring to a boil, then reduce heat to low and simmer about 20 minutes.
5. 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.
6. Ladle into bowls; top with a dollop of pesto; garnish with freshly ground black pepper.
7. 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.