Italian-style garden vegetable soup
Italian-style garden vegetable soup

Preparation time 20 minutes

Total time: 55 minutes

Ingredients

  1. 1 bag (750 g) Arctic Gardens frozen Soup Vegetable Mix
  2. 1–1.5 L (4–6 cups) beef broth
  3. 1 clove garlic, finely chopped
  4. 1 bay leaf
  5. 5 fresh oregano leaves, finely chopped
  6. 125 mL (1/2 cup) tomato juice or diced tomatoes with juice
  7. 250 mL (1 cup) uncooked orzo
  8. 60 mL (1/4 cup) prosciutto in thin strips
  9. 5 mL (1 tsp.) olive oil
  10. 4 eggs
  11. 250 mL (1 cup) finely chopped baby spinach
  12. To taste, salt and freshly ground pepper
  13. 250 mL (1 cup) parmesan shavings

Directions

This recipe is courtesy of Arctic Gardens.

  1. In a thick-bottomed saucepan, combine frozen vegetables, beef broth, garlic, bay leaf, oregano, and tomato juice. Bring to a boil and let simmer for 20 to 30 minutes.
  2. In the meantime, in another thick-bottomed saucepan, cook orzo according to package directions. Drain and cool under cold water. Set aside. 
  3. In a small pan, cook the prosciutto in olive oil until crispy. Set aside.
  4. Crack eggs in a bowl and add to soup while whisking vigorously.
  5. Stir in spinach and reserved orzo, adjusting seasoning as required. Garnish with Parmesan and reserved prosciutto.

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