Minestrone Soup
8
15 min
25 min
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
- Heat the oil in a heavy bottomed soup pot.
- Stir in the carrots, celery and potatoes. Add in the broth and bring to a boil.
- 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.
- Stir in the escarole, spinach, squash, tomatoes and basil. Season with salt and pepper to taste.
- Serve hot with Parmesan cheese.