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Ingredients
½ cup Spectrum® Organic Olive Oil
1 medium onion, diced
6 cloves of garlic, chopped
3 medium carrots, diced
2 large celery stalks, diced
2 medium yellow squash, diced
5 cups Imagine® Organic Vegetable Stock
½ lb potatoes, peeled and diced
½ lb of Swiss chard cut into narrow strips
1lb spinach leaves cut into strips
1 cup orzo pasta
1 cup chunky chopped Italian plum tomatoes
2 fresh bunches of washed, julienned basil leaves
¾ cup grated parmesan cheese
2 T kosher salt
Black pepper to taste
Fresh parmesan for serving
Directions
- Heat the oil in a heavy bottom soup pot
- Add in the onion and garlic and sauté for 5 minutes or until the onion is soft
- Stir in celery, carrots, squash and sauté for 5 minutes more
- Add in the stock, potatoes, chard, spinach, pasta and tomatoes and bring to a boil
- Lower heat and simmer for 10-12 minutes or until the potatoes are soft and the pasta has cooked
- Stir in the basil and parmesan. Season to taste.
- Divide between 8 warm soup bowls and grate some fresh parmesan over each bowl
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