MINESTRONE SOUP

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 111
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.8g
4%
Cholesterol 2mg
1%
Sodium 128mg
5%
Total Carbohydrate 16.4g
5%
Dietary Fiber 4.2g
17%
Protein 6.1g
12%
Vitamin A 114%
Vitamin C 22%
Calcium 14%
Iron 9%
Total Time

60 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Yields

This classic soup is made with tomatoes, beans, pasta, and spinach and simmered with Swanson Unsalted Chicken Broth and finished with Parmesan cheese.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 111
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.8g
4%
Cholesterol 2mg
1%
Sodium 128mg
5%
Total Carbohydrate 16.4g
5%
Dietary Fiber 4.2g
17%
Protein 6.1g
12%
Vitamin A 114%
Vitamin C 22%
Calcium 14%
Iron 9%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
onion, chopped 11 oz. cups
carrot, peeled, diced 9 oz. cups
celery, diced 7 oz. cups
garlic, peeled, minced tbsp.
1.  To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onions and sauté 2 minutes, stirring often.
  • Add carrots and celery and cook 2 minutes.
  • Stir in garlic and continue to cook 1 minute.
Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
Swanson® Unsalted Chicken Broth qt.
no salt added diced tomatoes, undrained 2 lb. qt.
bay leaf, individual leaf(ves) ea.
fresh thyme leaves, sprigs sprigs
2. Stir in Swanson Unsalted Chicken Broth, tomatoes, bay leaf and thyme. Bring to a low boil. Reduce heat and simmer 20 minutes.
 
Weight Measure
whole grain elbow macaroni 5 oz. cups
low sodium cannellini beans, canned, rinsed, drained 11 oz. cups
black pepper 0 1/2  tsp.
frozen spinach, chopped 11 oz. cups
Parmesan cheese, grated 2 oz. 0 1/2  cups
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.
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