Creamy Farmers' Market Minestrone
Incorporate local foods into your delectable creation. A lusciously satiating creamy tomato soup brimming with fresh, seasonal farmers market vegetables, healthy grains, white beans and herbs. This recipe uses Foothill Farms® Cream Soup Base & Sauce Starter Instant Mix.
Recipe Yield
40 8 oz servings
Ingredients
- 1 gal Hot Water (180°-190°F)
- 1 bag Foothill Farms® Cream Soup Base & Sauce Starter Instant Mix
- 6.6 lbs Diced Tomatoes, Canned
- 1/4 cup Olive Oil
- 6 cups Green Bell Peppers, Julienned
- 4 cups Yellow Squash (fresh, frozen or canned), Diced
- 4 cups Zucchini (fresh, frozen or canned), Diced
- 4 cups Red Onion, Diced
- 8 cups Kale, Stemmed, Sliced into Thin Ribbons
- 3 cups Cannellini Beans, Canned, Drained & Rinsed
- 4 cups Whole Wheat Rotini Pasta, Fully Cooked, Al Dente
- 3 tbsp Italian Seasoning Blend
- To Taste Kosher Salt
Instructions
- In a large stock pot, heat the water until 180-190°F.
- Whisk in the Foothill Farms® Cream Soup Base & Sauce Starter Instant Mix and stir until the mix is completely dissolved and the soup base is smooth.
- Add the tomatoes and whisk to combine. Set aside.
- In a large sauté pan, heat oil over medium-high heat.
- Add peppers, squash, zucchini, onion and kale. Sauté just until tender; approx. 12-15 minutes.
- Add to the soup base and stir to combine.
- Add the beans, pasta and Italian seasoning to the soup, stir to combine.
- Season with salt, to taste.
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