An Italian Classic loaded with vegetables and beans, finished with hints of basil and oregano.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|fresh basil leaves||1 tbsp.|
|fresh oregano leaves||1 tbsp.|
|onion powder||1 tbsp.|
|garlic powder||1 tbsp.|
|black pepper||0 1/2 tbsp.|
|onion||0 1/2 cups|
|white cannellini beans||2 cups|
|kidney beans||1 cups|
|frozen cut green beans||2 cups|
|celery||0 1/4 cups|
|Parmesan cheese||0 1/2 cups|
|salt||0 3/4 tsp.|
|1. Heat the soup until warm.
|2. Add remaining ingredients and bring to a slow simmer for 45 minutes.
3. CCP: Hold for hot service at 140 degrees F.
4. Serve each portion with an 8 oz. ladle (1 cup).