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Ingredients
| olive oil: 1/2 cup |
| onions (chopped): 1/2 cup |
| garlic: 6 cloves |
| carrots (chopped): 2 cups |
| celery: 2 stalks (diced) |
| yellow squash (sliced): 2 cups |
| vegetable stock: 5 cups |
| white potatoes: 0.5 lb |
| swiss chard: 0.5 lb |
| spinach: 1 lb |
| pasta (orzo): 1 cup |
| plum tomatoes: 5 |
| fresh basil: 5 leaves |
| parmesan cheese (grated): 3/4 cup |
| Kosher salt: 2 tsp |
| black pepper: 1 dash |
Minestrone Soup
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Heat the Spectrum Organic Extra Virgin Olive Oil in a heavy bottom soup pot.
- Add in the onion and garlic and saute for 5 minutes or until the onion is soft.
- Stir in celery, carrots, squash and saute for 5 minutes more.
- Add in the Imagine Organic Vegetable Cooking 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.