Progresso Organic Minestrone Soup

Water is used as a base for the soup, providing volume and aiding in cooking. It is a neutral ingredient with no nutritional value. It serves as a solvent for other ingredients.

Tomato puree is a concentrated form of tomatoes, providing a rich source of vitamins and antioxidants. The organic quality ensures minimal pesticide exposure. It enhances the flavor and nutritional profile of the soup.

Carrots are a nutritious vegetable high in beta-carotene, fiber, and antioxidants. The organic nature ensures reduced pesticide exposure. They contribute to the soup's nutritional value and color.

Tomatoes are a rich source of vitamins, minerals, and antioxidants, particularly lycopene. The organic certification indicates minimal pesticide use. They enhance the soup's flavor and nutritional content.

Kidney beans are a good source of plant-based protein and fiber, contributing to satiety and digestive health. The organic label ensures reduced chemical exposure. They add nutritional value and texture to the soup.

Celery is a low-calorie vegetable that provides fiber and essential nutrients. The organic certification indicates minimal pesticide use. It adds flavor and nutritional benefits to the soup.

Onions are rich in antioxidants and have anti-inflammatory properties. The organic nature ensures reduced pesticide exposure. They enhance the flavor and nutritional profile of the soup.

Pasta made from semolina wheat and egg white provides carbohydrates and some protein. The organic quality ensures minimal chemical exposure. It adds texture and substance to the soup.

Corn starch is used as a thickening agent in soups and sauces. The organic label indicates reduced chemical exposure. It contributes to the desired consistency of the soup.

Garbanzo beans are a good source of plant-based protein and fiber, supporting digestive health. The organic certification ensures minimal pesticide exposure. They add nutritional value and texture to the soup.

Spinach is a nutrient-dense leafy green rich in vitamins, minerals, and antioxidants. The organic nature ensures reduced pesticide exposure. It enhances the nutritional profile of the soup.

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.

Sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. The organic label does not mitigate the high omega-6 content. It is used for cooking and flavor but is not a healthy fat choice.

Onion powder is a dehydrated form of onion used for flavoring. It retains some of the nutritional benefits of fresh onions. It enhances the flavor profile of the soup.

Garlic powder is a dehydrated form of garlic used for flavoring. It retains some of the nutritional benefits of fresh garlic. It enhances the flavor profile of the soup.

Oregano is a herb rich in antioxidants and has anti-inflammatory properties. The organic certification ensures minimal pesticide exposure. It adds flavor and potential health benefits to the soup.

Fennel seed powder is used for its flavor and potential digestive benefits. The organic nature ensures reduced pesticide exposure. It adds a unique flavor and potential health benefits to the soup.

Citric acid is used as a preservative and to add acidity to foods. It is naturally found in citrus fruits. It helps maintain the freshness and flavor of the soup.

Basil is a herb rich in antioxidants and has anti-inflammatory properties. The organic certification ensures minimal pesticide exposure. It adds flavor and potential health benefits to the soup.

Black pepper is a spice that enhances flavor and may aid digestion. It contains piperine, which has potential health benefits. It adds a spicy note and potential health benefits to the soup.

Calcium chloride is used as a firming agent in canned foods. It is a salt that helps maintain texture. It does not significantly impact the nutritional profile of the soup.

Thyme is a herb with antioxidant and antimicrobial properties. The organic certification ensures minimal pesticide exposure. It adds flavor and potential health benefits to the soup.

Bay leaves are used for their aromatic properties and potential digestive benefits. The organic nature ensures reduced pesticide exposure. They add flavor and potential health benefits to the soup.