Garden Vegetable Soup + Focaccia 30 oz of a souper combo.

Name: Garden Vegetable Soup + Focaccia 30 oz of a souper combo.
Yield: 2 servings
Ingredients: 1 Parsley; 30 oz Garden Vegetable Soup

By Recipe0 System

There’s nothing more comforting than a warm, hearty bowl of soup. Not just any soup will do, though—this savory vegetable soup happens to be extra special. We’ve used garden fresh veggies and paired it with focaccia for dunking. The best part? All you have to do is heat it up and grab a spoon! One slurp will have you bowled over. *Nutrition values are representative of a 1/2 bundle serving.*

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Parsley
30 oz Garden Vegetable Soup

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Keep focaccia refrigerated; if product has been refrozen, thaw fully in the refrigerator before following heating instructions.
2

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour soup into a serving bowl.
3

Meanwhile, place focaccia directly on oven rack. Cook until warmed through, 15-20 minutes. Remove from oven and let cool 3-5 minutes. Cut crosswise into slices.
4

ALTERNATIVELY: Cut one corner of the bag; pour mac and cheese into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and mac and cheese will be very hot.)