It's hard to find satisfying winter soups that are meatless, but this one fits the bill.
2 tsp olive oil
1 cup chopped onion
2 tsp chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh corn kernels or frozen corn
4 cups chopped tomato
3 (14-oz) cans chicken broth, divided
1/2 cup short tube pasta
1 (15.5 oz) can Great Northern or Navy beans, rinsed and drained
1 (6 oz) pkg fresh baby spinach
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup (4 oz) grated Asiago cheese
Coarsely ground black pepper
Heat oil in a Dutch oven over med-hi heat. Add onion to pan, saute 3 min. or till softened. Add oregano and garlic; saute 1 min. Stir in squash, zucchini, carrot and corn; saute 5 min. or till vegetables are tender.
Add tomatoes and chicken broth to pan; bring mixture to a boil. Reduce heat and simmer 20 min.
Add pasta and beans to pan; cook 10 min. or till pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt and pepper. Ladle soup into bowls and top with cheese.