Annie's Organic Vegetable Soup with Farm-Shaped Pasta

Celery is a low-calorie vegetable rich in vitamins and antioxidants. It is often used in soups for its flavor and nutritional benefits. The organic quality ensures minimal pesticide exposure.

Corn is a whole grain that provides fiber and essential nutrients. It is used in soups for its sweetness and texture. The organic certification indicates it is free from synthetic pesticides.

Carrots are a root vegetable high in beta-carotene, fiber, and antioxidants. They add natural sweetness and color to soups. The organic label ensures reduced pesticide residue.

Onions are a flavorful vegetable rich in antioxidants and sulfur compounds. They enhance the taste of soups and provide health benefits. Organic onions are grown without synthetic chemicals.

Tomato paste is concentrated tomatoes, providing a rich source of lycopene and vitamin C. It enhances the flavor and nutritional profile of soups. Organic tomato paste is free from synthetic additives.

Carrot puree is made from cooked and blended carrots, retaining their nutrients and flavor. It adds a smooth texture and nutritional benefits to soups. Organic carrot puree ensures minimal pesticide exposure.

Peas are a legume high in protein, fiber, and essential nutrients. They contribute to the nutritional value and texture of soups. Organic peas are grown without synthetic pesticides.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Concentrated whole-food seasoning.

Water is a neutral ingredient used as a base for soups and other liquid foods. It provides no nutritional value but is essential for hydration. In this product, it serves as the primary medium for cooking and mixing other ingredients.

Pasta made from semolina wheat and egg white provides carbohydrates and some protein. It adds texture and substance to soups. The organic certification indicates it is free from synthetic additives.

Corn starch is used as a thickening agent in soups and sauces. It is a refined carbohydrate with no significant nutritional value. Organic corn starch is free from genetically modified organisms.

Onion powder is a dehydrated form of onion used for flavoring. It retains some of the antioxidants found in fresh onions. Organic onion powder is free from synthetic additives.

Bay leaves are used to add flavor to soups and stews. They are typically removed before serving and provide no significant nutritional value. Organic bay leaves ensure minimal pesticide exposure.

Thyme is an herb used for its aromatic flavor in cooking. It contains some antioxidants and essential oils. Organic thyme is grown without synthetic pesticides.