BOCA Vegetarian Minestrone Soup Recipe

BOCA Vegetarian Minestrone Soup Recipe

Whip up comfort food at its best with our BOCA Vegetarian Minestrone Soup Recipe. This vegetarian minestrone soup recipe includes pasta and veggies.

Rated 3.8 from 26 votes

Prep Time

40M

Total Time

40M

Servings

14 servings, 1 cup each

What You Need

2 qt. (8 cups) water

2 cans (14-1/2 oz. each) Italian-style diced tomatoes, undrained

1 pkg. (10 oz.) frozen chopped spinach

2 cups frozen BOCA Veggie Ground Crumbles

2 carrots, chopped

1 onion, chopped

1 cup farfalle (bow-tie pasta), uncooked

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Instructions

1. Bring all ingredients except pasta to boil in Dutch oven or large deep skillet on medium-high heat, stirring occasionally.

2. Simmer on medium-low heat 15 to 20 min. or until crumbles are heated through (160ºF) and carrots are crisp-tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.

3. Drain pasta. Stir into soup.

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