Pork 'Minestrone'
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Pork 'Minestrone'

Pork 'Minestrone'

with Zucchini and Parmesan

This wholesome and filling soup will remind you of Sunday lunch at Nonna's!

Tags:
Family Friendly
Quick Prep
Allergens:
Wheat
Barley
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

170 g

Orzo

(Contains Wheat)

1 piece

Ciabatta Roll

(Contains Barley, Wheat)

200 g

Zucchini

113 g

Mirepoix

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Tomato Sauce Base

2 piece

Chicken Broth Concentrate

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1000 kcal
Fat46 g
Saturated Fat15 g
Carbohydrate101 g
Sugar9 g
Dietary Fiber9 g
Protein46 g
Cholesterol95 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Large Pot
Baking Sheet
Silicone Brush
Small Bowl

Instructions

Prep
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, cut zucchini into 1/2-inch pieces.

Cook orzo
2

Add orzo to the boiling water.Cook uncovered, stirring occasionally, until tender, 8-10 min.Drain and return to the same pot, off heat.Add 1 tbsp (2 tbsp) butter, then stir until butter is melted and orzo is coated.

Cook zucchini and start minestrone
3

Meanwhile, heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer zucchini to a plate. Set aside. Reduce heat to medium. Add 1/2 tbsp (1 tbsp) oil, then pork and mirepoix. Cook, breaking up pork with a spoon, until no pink remains, 5-7 min.**

Finish minestrone
4

Add tomato sauce base and 2 tsp (4 tsp) Zesty Garlic Blend. Stir to combine.Add broth concentrates, 2 1/2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to medium-low. Simmer until mirepoix is tender, 5 min.Add spinach, orzo and zucchini, then stir, until spinach wilts, 1 min. Season with salt and pepper, to taste. (TIP: If you prefer a brothier soup, add more water, 1/4 cup at a time.)

Toast ciabatta
5

Meanwhile, halve ciabatta.Combine 1 tbsp (2 tbsp) oil and remaining Zesty Garlic Blend in a small bowl.Brush oil mixture onto cut sides of ciabatta.Arrange on an unlined baking sheet, cut-side up. (TIP: Sprinkle half the Parmesan over top, if you want cheesy toasts!)Toast ciabatta in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Divide minestrone between bowls. Sprinkle Parmesan over top.Serve ciabatta toasts alongside for dipping.