Garden Vegetable Soup - Italian Style

Portions
6Preparation Time
Cooking Time
Ingredients
- 750 g (1 bag) Arctic Gardens Soup Vegetable mix
- 1 litre (4 cups) beef broth
- 1 chopped garlic glove
- 1 laurel leaf
- 5 chopped fresh origano leaves
- 125 ml (1/2 cup) tomato juice
- 250 ml (1 cup) pasta (Orzo or peperina)
- 60 ml (¼ cup) minced prosciutto
- 5 ml (1 tsp) olive oil
- 4 eggs
- 250 ml (1 cup) chopped baby spinach
- 250 ml (1 cup) parmesan shavings
- Salt and pepper
Preparation
- In a thick-bottomed saucepan, combine the vegetables, beef broth, garlic, laurel leaf, oregano and tomato juice.
- Bring to a boil and let simmer for 20 to 30 minutes.
- In another thick-bottomed saucepan, cook orzo . Drain, cool under cold water
- In a small pan, cook the prociutto in olive oil until crispy. Reserve.
- In a bowl, break the eggs and add to soup while beating vigorously.
- Incorporer les épinards et l’orzo. Rectifier l’assaisonnement. Add the spinach and orzo. Ajust seasonning.
- Serve with parmesan and prosciutto on top.
Nutrition Facts (per serving):
Calories: 90
Protein: 6 g
Fat: 2 g
Carbohydrate: 13 g
Fibre: 3 g
Sodium: 565 mg