This classic vegetarian minestrone soup is a year-round favorite. It is delicious, healthy, and so satisfying. Our version is filled with spinach, celery, carrots, onions, tomatoes, kidney beans and Italian herbs. Pasta and Parmesan cheese are kept on the side for the gluten and dairy free preferences. Serve the soup with crusty bread for a hearty meal. Stovetop: 20 minutes if thawed, 30 minutes if frozen
 
Preparation: Thaw completely. If frozen or partially frozen, defrost in microwave before cooking on stove top.
 
Cooking Instructions: Place contents of soup bag in saucepan. Add 3 cups water to the bag. Swirl bag and then add to the saucepan. Stir to combine. Bring soup to a boil over medium-high heat. Reduce heat. Add pasta and simmer 9-10 minutes or until pasta is tender. Season to taste with salt and pepper. For a lighter soup, add up to ½ cup of water if desired. Garnish with Parmesan cheese.
 
Suggested Sides: Super Suppers Garlic Knots, tossed salad