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Prep time
5 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
A simple and delicious soup that is ready in just minutes. A great blend of vegetables, ditalini pasta, fresh spinach to create a tasty and healthy soup. Finish it off with a drizzle of pesto sauce. —Dash of Amy
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Ingredients
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1 tablespoon
olive oil
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1/2
large onion, diced
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2
garlic cloves, minced
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5 1/2 cups
organic vegetable broth
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1 1/2 teaspoons
salt
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1/4 teaspoon
black pepper
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3/4 cup
ditalini pasta
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14.4 ounces
Bird's Eye broccoli stir fry
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8 ounces
organic fresh spinach
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2 teaspoons
pesto sauce per bowl
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1/3 cup
Fresh Parmesan cheese
Directions
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Heat a stock pot over medium heat, and add olive oil and the onions. Cook 2 minutes.
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Add the garlic, and cook 1 minute.
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Add the broth, salt, and pepper; bring to a boil.
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Once the broth boils add the pasta and cook 5 minutes making sure to retain a light boil.
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After 5 minutes add the frozen vegetables and spinach, mix well, and bring to a boil.
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Cook another 5 minutes until the pasta is al dente. The hot broth will continue to cook the pasta, so be careful not to overcook it.
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Serve the soup with fresh Parmesan cheese, and pesto sauce drizzled over the top.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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