Pesto Vegetable Soup

• 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

1. Heat a stock pot over medium heat, and add olive oil and the onions. Cook 2 minutes.
2. Add the garlic, and cook 1 minute.
3. Add the broth, salt, and pepper; bring to a boil.
4. Once the broth boils add the pasta and cook 5 minutes making sure to retain a light boil.
5. After 5 minutes add the frozen vegetables and spinach, mix well, and bring to a boil.
6. 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.
7. Serve the soup with fresh Parmesan cheese, and pesto sauce drizzled over the top.
8. WATCH ME MAKE THIS ON YOUTUBE:rnDASH OF AMY

olive oil, onion, garlic, vegetable broth, salt, black pepper, ditalini pasta, broccoli, fresh spinach, pesto sauce, parmesan cheese

Taken from food52.com/recipes/77938-pesto-vegetable-soup (may not work)