Before starting, preheat the oven to 450°F.Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, cut zucchini into 1/2-inch pieces.

Add orzo to the boiling water.Cook uncovered, stirring occasionally, until tender, 8-10 min.Drain and return to the same pot, off heat.Add 1 tbsp (2 tbsp) butter, then stir until butter is melted and orzo is coated.

Meanwhile, heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer zucchini to a plate. Set aside. Reduce heat to medium. Add 1/2 tbsp (1 tbsp) oil, then pork and mirepoix. Cook, breaking up pork with a spoon, until no pink remains, 5-7 min.**

Add tomato sauce base and 2 tsp (4 tsp) Zesty Garlic Blend. Stir to combine.Add broth concentrates, 2 1/2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to medium-low. Simmer until mirepoix is tender, 5 min.Add spinach, orzo and zucchini, then stir, until spinach wilts, 1 min. Season with salt and pepper, to taste. (TIP: If you prefer a brothier soup, add more water, 1/4 cup at a time.)

Meanwhile, halve ciabatta.Combine 1 tbsp (2 tbsp) oil and remaining Zesty Garlic Blend in a small bowl.Brush oil mixture onto cut sides of ciabatta.Arrange on an unlined baking sheet, cut-side up. (TIP: Sprinkle half the Parmesan over top, if you want cheesy toasts!)Toast ciabatta in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Divide minestrone between bowls. Sprinkle Parmesan over top.Serve ciabatta toasts alongside for dipping.