Minestrone Soup

1 Medium Onion, chopped
1 Tbsp Olive Oil
2 (14oz) Cans Reduced Sodium Chicken Broth
1 ½ cups Water
1-15oz can Cannellini Beans, rinsed and drained
1 Medium Zucchini, coarsely chopped
1 cup Sliced Carrots
3 Cloves Garlic, minced
¾ cup Multigrain Elbow Macaroni
1 Tbsp Snipped Fresh Oregano or 1 tsp Dried Oregano crushed
6 cups Coarsely Torn, Trimmed Swiss Chard or 8 cups Packaged Fresh Baby Spinach Leaves
1-14oz can No-Salt Added Diced Tomatoes

In 5-6 quart Dutch oven cook onion in hot oil oven medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boil. Add pasta and dried oregano, if using. Return to boil; reduce heat. Simmer, covered 5 minutes. Stir in Swiss chard. If using spinach, stir in last with tomatoes. Simmer, uncovered, 5-7 minutes more until pasta is tender, stirring occasionally. Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano.