Minestrone Soup Mix
Inspired by the classic Italian Vegetable soup, this hearty mix cooks into a thick, savory bowl with a rich, slow-simmered flavor. Warm, filling, and perfectly seasoned, it delivers all the comfort of a traditional minestrone - without the gluten!
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Ingredients
Organic Brown Rice, Organic Quinoa, Organic Amaranth, Organic Red Lentils, Organic Split Peas, Organic Onion, Sea Salt, Organic Parsley, Organic Thyme, Organic Black Pepper, Organic Basil
Stovetop Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz diced tomatoes to a large soup pot. Optional: add additional diced fresh vegetables if desired.
Bring to a boil, then reduce heat and simmer covered for 45 minutes, stirring occasionally.
In the last 15 minutes, add pasta and cook until al dente.
Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan.
Serve warm and enjoy!
Instant Pot Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz crushed tomatoes to the Instant Pot. Optional: add diced veggies like carrot, potato, or peppers.
Secure lid and close vent. Pressure cook on High for 15 minutes, then quick release.
Carefully open lid and stir in reserved pasta. Pressure cook for 3 more minutes, then quick release again.
Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan.
Serve warm and enjoy!
Slow Cooker Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz crushed or diced tomatoes to the slow cooker. Optional: add diced veggies like carrot, potato, or peppers.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until lentils and barley are tender.
In the last 30 minutes, stir in reserved pasta and continue cooking until pasta is tender. Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan before serving.
Serve warm and enjoy!
Inspired by the classic Italian Vegetable soup, this hearty mix cooks into a thick, savory bowl with a rich, slow-simmered flavor. Warm, filling, and perfectly seasoned, it delivers all the comfort of a traditional minestrone - without the gluten!
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Ingredients
Organic Brown Rice, Organic Quinoa, Organic Amaranth, Organic Red Lentils, Organic Split Peas, Organic Onion, Sea Salt, Organic Parsley, Organic Thyme, Organic Black Pepper, Organic Basil
Stovetop Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz diced tomatoes to a large soup pot. Optional: add additional diced fresh vegetables if desired.
Bring to a boil, then reduce heat and simmer covered for 45 minutes, stirring occasionally.
In the last 15 minutes, add pasta and cook until al dente.
Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan.
Serve warm and enjoy!
Instant Pot Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz crushed tomatoes to the Instant Pot. Optional: add diced veggies like carrot, potato, or peppers.
Secure lid and close vent. Pressure cook on High for 15 minutes, then quick release.
Carefully open lid and stir in reserved pasta. Pressure cook for 3 more minutes, then quick release again.
Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan.
Serve warm and enjoy!
Slow Cooker Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz crushed or diced tomatoes to the slow cooker. Optional: add diced veggies like carrot, potato, or peppers.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until lentils and barley are tender.
In the last 30 minutes, stir in reserved pasta and continue cooking until pasta is tender. Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan before serving.
Serve warm and enjoy!
Inspired by the classic Italian Vegetable soup, this hearty mix cooks into a thick, savory bowl with a rich, slow-simmered flavor. Warm, filling, and perfectly seasoned, it delivers all the comfort of a traditional minestrone - without the gluten!
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Ingredients
Organic Brown Rice, Organic Quinoa, Organic Amaranth, Organic Red Lentils, Organic Split Peas, Organic Onion, Sea Salt, Organic Parsley, Organic Thyme, Organic Black Pepper, Organic Basil
Stovetop Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz diced tomatoes to a large soup pot. Optional: add additional diced fresh vegetables if desired.
Bring to a boil, then reduce heat and simmer covered for 45 minutes, stirring occasionally.
In the last 15 minutes, add pasta and cook until al dente.
Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan.
Serve warm and enjoy!
Instant Pot Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz crushed tomatoes to the Instant Pot. Optional: add diced veggies like carrot, potato, or peppers.
Secure lid and close vent. Pressure cook on High for 15 minutes, then quick release.
Carefully open lid and stir in reserved pasta. Pressure cook for 3 more minutes, then quick release again.
Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan.
Serve warm and enjoy!
Slow Cooker Instructions
Pinch the bag just below the pasta and pour noodles into a small bowl to add later.
Add remaining package contents, 4 cups broth, and 28 oz crushed or diced tomatoes to the slow cooker. Optional: add diced veggies like carrot, potato, or peppers.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until lentils and barley are tender.
In the last 30 minutes, stir in reserved pasta and continue cooking until pasta is tender. Soup is ready when lentils are tender and pasta is cooked through. Optional: garnish with chopped basil and freshly grated parmesan before serving.
Serve warm and enjoy!