White beans are added to Campbell's classic tomato soup, and onions, garlic and oregano elevate the taste of this traditional italian soup.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||2 tbsp.|
|Vidalia onion||2 cups|
|escarole||1 1/2 qt.|
|dried oregano leaves||2 tsp.|
|small white beans||3 cups|
|Parmesan cheese||0 333/1000 cups|
|1. In a soup pot, heat oil over medium-high heat; add onion and sauté 2-3 minutes. Add garlic and continue to cook 2 minutes. Add escarole, cover and cook 2 minutes.
2. Stir in oregano, reduce heat to a simmer and cook 10 minutes.
|3. Add soup and water stir well to combine. Bring soup to a boil.|
|4. Add beans and heat through. Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.
5. Garnish each serving with 1 tsp. parmesan.