Vegetarian Minestrone Soup with Pasta and Herb Butter

Come dreary winter days, sometimes all you really need is a simple bowl of hot soup. This classic minestrone features a mix of veggies and tender Baia pasta, complete with a side of nutty rye bread slathered with herb butter.

What you get:
Minestrone soup
Vegetable broth
Baia pasta
Kantine rye bread
Herb butter
Parmesan

You'll Need:
Salt

Allergen Note: Contains milk, wheat.

Step 1: Bring a medium saucepan of salted water to a boil. Add the pasta, and cook until al dente. Strain, and divide into bowls for serving.
Step 2: Add the container of minestrone and around half of the broth to a medium pot, and bring to a simmer over medium heat. Save the rest of the broth for another day or add more for a more liquid-y soup. Taste for seasoning.
Step 3: While the soup is warming, slice the loaf of rye, and toast the slices in a toaster or under the broiler.
Step 4: Ladle the soup into bowls and top with a scoop of herb butter and a healthy sprinkle of parmesan. Slather the rest of the herb butter over the toasted slices of rye, and serve alongside the soup!