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Categories:
olive oil onion garlic vegetable broth salt black pepper ditalini pasta broccoli fresh spinach pesto sauce Parmesan cheese
Viewed: 87 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 2 garlic cloves, minced
- 5 1/2 cups organic vegetable broth
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 3/4 cup ditalini pasta
- 14.4 ounces Bird's Eye broccoli stir fry
- 8 ounces organic fresh spinach
- 2 teaspoons pesto sauce per bowl
- 1/3 cup Fresh Parmesan cheese
Method
- Heat a stock pot over medium heat, and add olive oil and the onions. Cook 2 minutes.
- Add the garlic, and cook 1 minute.
- Add the broth, salt, and pepper; bring to a boil.
- Once the broth boils add the pasta and cook 5 minutes making sure to retain a light boil.
- After 5 minutes add the frozen vegetables and spinach, mix well, and bring to a boil.
- 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.
- Serve the soup with fresh Parmesan cheese, and pesto sauce drizzled over the top.
- WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
