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Ingredients
2 to 3 cloves garlic, minced
1 cup mushrooms, thinly sliced
2 zucchini, about 1 1/2 cups, small dice (broccoli may be substituted)
1/2 red bell pepper, small dice (optional)
1 tsp. umeboshi vinegar (optional)
1/2 lb. mini shells, cooked and drained
3 to 4 cups Imagine Organic Creamy Butternut Squash Soup
Directions
- In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender, about 5–7 minutes.
- Add the soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring well.
- Serve hot and garnish with fresh chopped parsley.
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