blond Minestrone

• 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)
• 12 teaspoon fresh coarse ground black pepper (to taste)
• 8 teaspoons pesto sauce, prepared

1. Chop onions.
2. Heat oil in Dutch oven over medium heat.
3. Add onion to pan and saute until softened - about 3-5 minutes.
4. Add oregano, basil and garlic, saute about 1 minute.
5. Stir in squash, zucchini, carrot and corn.
6. Saute until veggies are tender -- about 5 minutes.
7. Stir in broth (I use 1 teaspoons of "Better than Boullion" to a cup of water.)
8. Bring to a boil, then reduce heat to low and simmer about 20 minutes.
9. Add pasta and beans to pan.
10. Cook about 10 minutes or until the pasta is tender.
11. Remove from heat; stir in spinach, add salt and pepper to taste.
12. Ladle into bowls; top with a dollop of pesto; garnish with freshly ground black pepper.
13. If you must have tomatoes -- add 3 cups tomato to 2 of the 6 cups of broth, process in blender/food processor until smooth.
14. Add an additional cup of chopped tomatoes to the soup.

olive oil, onion, oregano, basil, garlic, yellow squash, zucchini, carrot, fresh corn, chicken broth, ditalini, great northern beans, salt, fresh coarse ground black pepper, pesto sauce

Taken from www.food.com/recipe/blond-minestrone-167554 (may not work)