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Minestrone Soup

servings

Servings

8

preptime

Prep Time

15min

cooktime

Cook Time

25min

What You'll Need

  • ½ C. Spectrum® Organic Extra Virgin Olive Oil
  • 1 medium onion, diced small
  • 8 cloves garlic, chopped
  • 3 medium carrots, diced small
  • 2 large celery stalks, diced small
  • 1 large Idaho potato, diced small
  • 2 32 oz. cartons Imagine® Organic Vegetable Broth
  • ¼ C. orzo pasta
  • 1 small head escarole, cut into narrow strips
  • 1 10 oz. package spinach leaves, cut into narrow strips
  • 2 medium yellow squash, diced
  • 3 lage plum tomatoes, diced medium
  • 1 bunch fresh basil leaves, cut into narrow strips
  • ¾ C. grated Parmesan cheese
  • 2 tbsp. kosher salt
  • Black pepper to taste
  • Parmesan cheese for serving

How to Make

  1. Heat the oil in a heavy bottomed soup pot.
  2. Stir in the carrots, celery and potatoes. Add in the broth and bring to a boil.
  3. Stir in the orzo pasta. Lower heat and simmer for 10-12 minutes or until the potatoes are soft and the pasta has cooked. step 5: Stir in the escarole, spinach, squash, tomatoes and basil.
  4. Stir in the escarole, spinach, squash, tomatoes and basil. Season with salt and pepper to taste.
  5. Serve hot with Parmesan cheese.

Ingredients

Nutrition Facts

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.