In 5-6 quart Dutch oven, cook onion in hot oil over medium heat until tender.
Add broth, water, beans, zucchini, carrots and garlic. Bring to boil. Add pasta and dried oregano. Return to boil, reduce heat. Simmer, covered for 5 min. Stir in Swiss chard, or stir in spinach at last minute with tomatoes. Simmer, uncovered for 5-7 min or until pasta is tender, stir occasionally.
Stir in tomatoes and more oregano, remove from heat. Season with salt and black pepper.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.