Summer Italian Minestrone (vegan)

Dairy Free

Vegan

The farms in Ventura are already flowing with vegetables so Chef Kristi was inspired to capture the freshness and make her wonderful minestrone soup. Elbow pasta, fresh basil, and tons of summer veggies are combined with a San Marzano tomato-based stock, infused with rich Italian flavors including fresh rosemary, thyme and oregano.

By the way, we left the Parmesan out to keep it vegan (but feel free to add!).

Vegetable stock (carrots, onion, celery) Pasta (durum wheat semolina, niacin) Green beans Spinach Zucchini Onion Carrots Celery Basil Tomato sauce (tomato, basil, citric acid) Olive oil Salt and Pepper