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Amy's Organic Hearty Soup Minestrone with Vegetables -- 14.1 oz


Amy's Organic Hearty Soup Minestrone with Vegetables

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Amy's Organic Hearty Soup Minestrone with Vegetables -- 14.1 oz

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Amy's Organic Hearty Soup Minestrone with Vegetables Description

  • USDA Organic

Amy's "Hearty Soups" were created to provide our customers with satisfying, nourishing, easy-to-prepare meals all from one can. Our chef's brother Steve, who runs an international cooling school near Tours, France developed recipe for this Hearty Minestrone, rich with vegetables, grains and lentils. An unexpected hint of pesto adds an intriguing touch you're sure to enjoy.


Directions

Heat and serve. Please do not overcook.

 

Free Of
Trans fat, added msg, preservatives, GMO, and bioengineered ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Cup (245 g)
Servings per Container: About 2
Amount Per Serving% Daily Value
Calories150
Calories from Fat60
Total Fat7 g11%
   Saturated Fat1 g5%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium680 mg28%
Total Carbohydrate18 g6%
   Dietary Fiber5 g20%
   Sugars4 g
Protein4 g
Vitamin A10%
Vitamin C8%
Calcium8%
Iron10%
Other Ingredients: Filtered water, organic tomatoes, organic onions, organic zucchini, organic spinach, organic green beans, organic leeks, organic celery, organic turnips, organic carrots, organic barley, organic extra virgin olive oil, organic green lentils, organic basil, organic orzo pasta (organic semolina, water), sea salt, organic garlic, organic balsamic vinegar, organic black pepper, organic high oleci safflower and/or sunflower oil.


Contains Wheat.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
View printable version Print Page

Layered Eggplant Zucchini Bake

Homemade zucchini-eggplant casserole with melted asiago cheese on top | Vitacost.com/Blog

This vegetarian lasagna-like dish subs thinly sliced eggplant and zucchini for noodles. Or maybe it’s more like an eggplant Parmesan, without the Parmesan. Either way, this baked dish is perfect for a weeknight meal and can be easily made in larger batches for a social gathering. If you don’t cook with eggplant often, look for heavier one with firm, glossy skin. This recipe calls for both asiago and goat cheese, but most cheeses will do—so if you wanted to put an eggplant parm spin on it, go for it!

Ingredients

1 large eggplant
2 zucchinis
1 tomato
1 garlic clove, minced
12 oz. baby spinach
6 Tbsp. extra virgin olive oil
4 oz. crumbled goat cheese
2 oz. asiago cheese
2 tsp. Italian seasoning
1 tsp. red pepper flakes
Sea salt, to taste
Black pepper, to taste

Directions

  1. Peel eggplant and cut into eight slices lengthwise Set between paper towels for at least one hour to remove moisture from eggplant.
  2. Preheat oven to 400 degrees F.
  3. In skillet with 2 Tbsp. olive oil, cook spinach, red pepper flakes, black pepper, sea salt, Italian seasoning and garlic. Cook for three minutes, stirring often until spinach is fully wilted and set aside.
  4. Cut ends off of zucchini and slice in half, then into four slices lengthwise. Cut tomato into 6-8 slices.
  5. Coat 9x13-in. pan with 1-2 Tbsp. olive oil. Lie four eggplant slices along bottom, turning every other one so the thicker end is at the top. Drizzle 1 Tbsp. olive oil over eggplant.
  6. Stack two rows of zucchini slices going the opposite direction in the dish, so they are going lengthwise across the 13 inches. Add half the spinach and half the goat cheese to this layer. Then, using entire tomato, layer two rows tomato.
  7. Add remaining spinach and goat cheese, then add two more rows zucchini lengthwise. Drizzle 1 Tbsp. olive oil, and layer the remaining eggplant, topping with remaining oil.
  8. Sprinkle asiago cheese on top, cover with aluminum foil and bake for 45 minutes.

If you're looking for sides to make with this dish, try the following:

Black Bean Pasta - Explore Cuisine | Vitacost.com/Blog

Organic Italian Herb Pasta Sauce - Vitacost Brand | Vitacost.com/Blog

      Organic Minestrone Soup - Amy's | Vitacost.com/Blog

Gluten-Free Tapioca Dinner Rolls - Ener-G | Vitacost.com/Blog
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