Variety to Serving Tasty Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens
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To make an extraordinary Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens, here are the materials needed:
- Prepare 1 Can of Progresso classic italian vegetable soup 16 oz ..
- You need 8 oz of linguine pasta.
- Use 1 Tablespoon of extra virgin olive oil ..
- Take 4 1 teaspoons of garlic olive oil cloves mashed and roasted in.
- You need 1 cup of Dandelions leftover cooked.
- Prepare 1/2 teaspoon of red peppers crushed.
- Use 4 tablespoons of cheese Parmasean grated.
After readying the components, next you are good to cook your tasty Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens by following the guidances below:
- Heat 4 cups of Water and 1/2 teaspoon salt. Bring to Boil..
- Add Pasta and Boil for 8 minutes. Drain Pasta put it in a bowl and add extra virgin olive oil..
- Heat 1 can of vegetable soup on stove top in a large pan to accomodate the Pasta..
- Heat Dandelions. Add to Hot soup. Add Pasta to Soup. Let it simmer for 2-3 minutes..
- Serve in deep plates. Sprinkle grated cheese, crushed red pepper and roasted garlic..
- Enjoy the meal..
I like to use cabbage, shredded carrots, broccoli, cauliflower and green onions. Progresso Vegetable Classics Green Split Pea Soup. Water, Tomato Puree (Water, Tomato Paste), Carrots, Celery, Corn, Green Beans, Tomatoes, Potatoes, Rotini Pasta (Wheat Flour, Semolina Wheat, Dried Egg White), Dried Peas. Most of us have some random, leftover vegetables in the fridge drawer—maybe a little bit of cauliflower or a few First, take stock of what you have and sort the vegetables into types (root vegetables, leafy greens, peppers, and soft vegetables like tomatoes). A classic in every sense of the word, no pantry should be without a can of delicious Progresso Vegetable Classics Minestrone Soup.
Recipe : Linguinne Pasta, Progresso Vegetable Classic Soup and Leftover Dandelion Greens
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