Our Soups • Garden Minestrone

Garden Minestrone

A new face on an old favorite, our Garden Minestrone is a delightful mix of the freshest vegetables, hand cut with love by our hard-working soup crew. Feel free to enjoy it as is, or toss in some prosciutto to make it smoky and scrumptious. Delicious and packed full of veggies!

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Garden Minestrone with Cheese Crouton

French onion soup is an all-time favorite! Bread, cheese and a flavorful broth are a delectable combination, so why not try a version with our favorite Italian spices? Using crockwear or another oven-safe bowl, fill with hot Garden Minestrone and top with a thick slice of crusty bread. Sprinkle generously with provolone and melt under a medium heat broiler. Melt until bubbly, brown and irresistible. Pair with Sauvignon Blanc.

Garden Minestrone with Antipasto Plate

A bowl of Garden Minestrone is the perfect accompaniment to a mouth-watering antipasto plate. Salami, prosciutto, olives, banana peppers, cheeses, marinated artichoke hearts and pickles are some ideas to create your own antipasto selection. Rice crackers are great with cheese and salami, or you can opt for bread and cheese to dip in the hot soup. Great fun for a group dinner! Pair with Pinot Gris.

Garden Minestrone with Small Shell Pasta

Combining a little pasta with our Garden Minestrone adds a traditional ingredient we omitted to keep the soup gluten-free. However, many stores are now stocking gluten-free pastas, which work beautifully in our Garden Minestrone. (Regular semolina pasta is also fine – the choice is yours.) Conchiglie, or shell-shaped noodles, are traditionally used in minestrone. Pair with Barolo.

Garden Minestrone with Wild Rice

Wild rice is a welcome change from white rice, but both work nicely in this soup. A ½ cup of cooked wild rice is perfect for a container of Garden Minestrone. Wild rice requires a bit more cooking time than white rice, but is well worth the wait. Alternatively, many grocery stores now carry pre-cooked wild rice which you can add directly to the soup! Pair with Shiraz.

Garden Minestrone with Italian Sausage

Brown ¼ pound of Italian sausage (sweet or spicy), then add it to one container of Garden Minestrone in a sauce pan. Heat to desired temperature and serve with a grilled pesto and mozzarella panini.

Garden Minestrone with Pot Roast

Cooks everywhere are rediscovering the delicious, juicy magic of pot roast. Our Garden Minestrone, with its light broth and fresh vegetables, transforms into a hearty stew with the addition of slow-cooked beef. Simply shred 1 cup of pot roast into the soup while it’s heating. Serve with a green salad and some warm bread. Pair with Merlot.

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Serving Size 8 ounce (227g)
Servings per Containerabout 3
 
Amount Per Serving 
Calories 124

Calories from fat 27

 

% Daily Value

Total Fat 3g

5%

Saturated Fat 0g

0%

Trans Fat 0g

0%

Cholesterol 1g

0%

Sodium 461mg

19%

Total Carbohydrates 20g

7%

Dietary Fiber 5g

23%

Sugars 0g

Protein 6g

 
Vitamin A 58%Vitamin C 40%
Calcium 5%Iron 12%
*Percent Daily Values are based on a 2000-calorie diet.
Ingredients: Filtered Water, Organic Tomatoes (Tomatoes, Water, Citric Acid), Organic Potatoes, Organic Carrots, Organic Zucchini, Organic Fire Roasted Tomatoes, Organic Garbanzo Beans, Organic Kidney Beans, Organic Peas, Organic Onions, Organic Vegetable Base (Organic Carrots, Organic Onions, Organic Celery, Sea Salt, Organic Evaporated Cane Juice, Organic Corn Starch, Organic Vegetable Flavor, Organic Natural Flavor, Organic Garlic Powder, Citric Acid, Organic Turmeric), Extra Virgin Olive Oil, Organic Garlic, Organic Italian Spices, Organic Potato Starch.
nutritional information *per serving
  • 124 Calories
  • 58% Vitamin A
  • 40% Vitamin C
  • 5g Dietary Fiber
see full nutrition
featured ingredients
  • Garlic
  • Fresh Vegetables
  • Italian Spices
see all ingredients
Soup Tribe
  • love soup!
  • * * * *   21 votes
Soup Fans

My kids gobble up the Garden Minestrone like crazy. Don’t tell them it is good for them!

Karen F.

I love the Garden Minestrone because of the variety of vegetables.

Meg W.
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