An Italian classic loaded with vegetables, beans and fresh herbs.
- Total time:
60 minutes
- Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
1 tbsp. |
|
onion , diced |
|
1 cup |
|
carrot , peeled, diced |
|
2 cup |
|
onion powder |
|
1 tbsp. |
|
garlic powder |
|
1 tbsp. |
|
black pepper |
|
0.5 tbsp. |
|
kosher salt |
|
0.75 tsp. |
|
kidney beans , canned, rinsed, drained |
|
3 cup |
|
frozen cut green beans |
|
3 cup |
|
Campbell's® RTS Low Sodium Tomato with Tomato Pieces Soup , 50 oz ea |
|
1 can |
|
fresh basil leaves , chopped |
|
1 tbsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
Parmesan cheese , grated |
|
0.5 cup |
1. Heat oil in a pot. Sauté onions and carrots for 5-7 minutes.
2. Stir in seasoning and cook another 2-3 minutes.
3. Add remaining ingredients and begin to simmer. Simmer, covered for 45 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. To serve, using an 8 oz. ladle, portion 1 cup into a serving bowl. Serve immediately.
An Italian classic loaded with vegetables, beans and fresh herbs.
-
Total time:
60 minutes
-
Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
1 tbsp. |
|
onion , diced |
|
1 cup |
|
carrot , peeled, diced |
|
2 cup |
|
onion powder |
|
1 tbsp. |
|
garlic powder |
|
1 tbsp. |
|
black pepper |
|
0.5 tbsp. |
|
kosher salt |
|
0.75 tsp. |
|
kidney beans , canned, rinsed, drained |
|
3 cup |
|
frozen cut green beans |
|
3 cup |
|
Campbell's® RTS Low Sodium Tomato with Tomato Pieces Soup , 50 oz ea |
|
1 can |
|
fresh basil leaves , chopped |
|
1 tbsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
Parmesan cheese , grated |
|
0.5 cup |
1. Heat oil in a pot. Sauté onions and carrots for 5-7 minutes.
2. Stir in seasoning and cook another 2-3 minutes.
3. Add remaining ingredients and begin to simmer. Simmer, covered for 45 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. To serve, using an 8 oz. ladle, portion 1 cup into a serving bowl. Serve immediately.
