Preparation Time: 15 minutes
Cook Time: 25 minutes
Serving: 6 to 8 servings
Ingredients:
• 30 mL (2 tbsp) olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 500 g (1 bag) Europe's Best® Mediterranean Diced Delite, frozen
• 1 L (4 cups) vegetable or chicken stock
• 45 mL (3 tbsp) tomato paste
• 4 mL (3/4 tsp) herbes de Provence or dried thyme
• 4 mL (3/4 tsp) salt
• 1 mL (1/4 tsp) black pepper
• 4 nuggets Europe's Best Chef's Spinach, frozen
Goat Cheese Toasts:
• 8 baguette slices (about 1 cm/ 1/2 inch thick), toasted
• 90 g (3 oz) softened goat cheese or herbed cream cheese
Preparation:
1. In a saucepan, heat oil over medium heat. Add onion and garlic and cook for 2 minutes until softened, stirring occasionally.
2. Add Europe’s Best Mediterranean Diced Delite, stock, tomato paste, herbes, salt and pepper. Bring to a boil. Reduce heat to medium and cook covered for 15 minutes, stirring occasionally. Remove from heat.
3. Puree half of soup with an immersion blender, food processor or blender. Return to saucepan with remaining soup, and place over medium heat. Add Europe’s Best Chef’s Spinach nuggets and cook, stirring occasionally until nuggets have defrosted. Season to taste.
For toasts:
4. While soup is cooking, spread baguette slices with cheese. Float on soup or serve along side.
Make Ahead:
Soup can be covered and refrigerated up to one day ahead.