"Since the late 1980s, Amy's has focused on creating great recipes with real ingredients. What began with making pot pies at home gradually evolved into a full-sized kitchen operation. In time, the team was slinging burritos, mac and cheese, and pizza for hungry customers. In 1999, Amy's Kitchen added soups, beans, and chili to its portfolio and, not long after, began enforcing a strict non-GMO policy for its products."
"Amy's soups are therefore made with organic vegetables, grains, and slow-simmered broth. With tons of different recipes to choose from, even strict dietary demands can be catered for. To that end, Tasting Table picked up 14 different Amy's canned soups to sample and rank from worst to best. Unfortunately, a classic favorite fell to the bottom of the list, as the texture and taste of the low sodium minestrone soup required significant doctoring."
"This low-fat, light in sodium minestrone soup is formulated using tomato broth, organic veggies, beans, and pasta. The instructions direct home cooks to shake the can and then either heat the soup in a saucepan or place it in a microwave-safe bowl to cook. Disappointedly, this soup required added salt and seasonings just to make up for the lack of flavor."
Since the late 1980s Amy's focused on creating recipes with real ingredients. What began with pot pies evolved into a full kitchen operation producing burritos, mac and cheese, pizza, soups, beans, and chili. A strict non-GMO policy was adopted and soups are made with organic vegetables, grains, and slow-simmered broth. Amy's offers many recipes that meet strict dietary demands. Two versions of minestrone exist, including a low-sodium, low-fat variety made with tomato broth, organic vegetables, beans, and pasta. The low-sodium minestrone has noticeable texture but tastes diluted and bland, prompting added salt and seasonings according to customer feedback.
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