This classic soup is made with tomatoes, beans, pasta, and spinach and simmered with Swanson Unsalted Chicken Broth and finished with Parmesan cheese.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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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.|
|onion||11 oz.||2 cups|
|carrot||9 oz.||2 cups|
|celery||7 oz.||2 cups|
|no salt added diced tomatoes||2 lb.||1 qt.|
|bay leaf||1 ea.|
|fresh thyme leaves||3 sprigs|
|whole grain elbow macaroni||5 oz.||1 cups|
|low sodium cannellini beans||11 oz.||2 cups|
|black pepper||0 1/2 tsp.|
|frozen spinach||11 oz.||2 cups|
|Parmesan cheese||1.75 oz.||0 1/2 cups|
|1. To sauté vegetables, in kettle heat oil over medium-high heat:
|2. Stir in Swanson Unsalted Chicken Broth, tomatoes, bay leaf and thyme. Bring to a low boil. Reduce heat and simmer 20 minutes.
|3. Add pasta, beans and pepper and return to a boil. Reduce to a simmer and cook 12-15 minutes, or until pasta is tender.
4. Remove bay leaf. Stir in spinach and Parmesan and heat.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
5. To Serve: Using an 8 oz ladle, portion 1 cup of soup.