SUMMER VEGETABLE STACKS MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Nutrition Facts
Serving Size
SERVING (1 FILLED SANDWICH)
Amount Per Serving
Calories 346
% Daily Value
Total Fat 9.2g
14%
Saturated Fat 3.7g
19%
Cholesterol 46mg
15%
Sodium 563mg
23%
Total Carbohydrate 48.7g
16%
Dietary Fiber 6.3g
25%
Protein 16.9g
34%
Vitamin A 17%
Vitamin C 43%
Calcium 25%
Iron 12%
Total Time

80 min.

Serving & Size

SERVING (1 FILLED SANDWICH)

Yields

Roasted slices of eggplant, zucchini, and yellow squash layered with Campbell’s® Condensed Tomato Soup, parmesan cheese, nonfat ricotta, and fresh herbs baked until bubbly and golden.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 FILLED SANDWICH)
Amount Per Serving
Calories 346
% Daily Value
Total Fat 9.2g
14%
Saturated Fat 3.7g
19%
Cholesterol 46mg
15%
Sodium 563mg
23%
Total Carbohydrate 48.7g
16%
Dietary Fiber 6.3g
25%
Protein 16.9g
34%
Vitamin A 17%
Vitamin C 43%
Calcium 25%
Iron 12%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
sweet onion, minced 15 oz. cups
garlic, minced tbsp.
Italian seasoning, crushed tbsp.
Made With:

Soups

Campbell's® Condensed Tomato Soup

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Campbell's® Condensed Tomato Soup, 50 oz ea cans
water cups
black pepper, ground tsp.
Sauce:

1. In large pot, heat oil over medium-high heat.

2. Add onions. Sauté for 4 minutes. Mix in garlic and seasoning blend. Cook for 2 minutes.

3. Stir in Campbell's® Condensed Tomato Soup , water and pepper. Bring to a simmer. Cook for 10 minutes until smooth. Keep warm. Reserve (Makes 2 qt. sauce).

CCP: Hold for hot service at 140°F or higher until needed.
 
Weight Measure
reduced fat (part skim) ricotta cheese 48 oz. cups
pasteurized liquid egg 6 oz. 0 3/4  cups
Italian seasoning, crushed tbsp.
black pepper, ground 0 1/2  tsp.
Parmesan cheese, grated 2 oz. cups
Cheese Filling:

1.
 In bowl, mix together ricotta, egg, seasoning blend and pepper until smooth. Stir in Parmesan until smooth.

2. Cover and refrigerate until ready to use (Makes 2 1/4 qt. cheese mixture).

CCP: Hold for cold service at 41°F until needed.
Weight Measure
olive oil cooking spray
eggplant, small, cut into 1/2- inch slices 41 oz. ea.
zucchini, small, cut into 1/2 inch slices 52 oz. 13  ea.
yellow squash, small, cut into 1/2-inch slices 3 lb. 11  ea.
kosher salt 0 1/2  tsp.
black pepper, ground 0 1/2  tsp.
Vegetables: 

1.
Spray sheet pans with non-stick cooking spray. 

2. Lay sliced vegetables in single layers on sprayed sheet pans.  Spray vegetable slices with non-stick cooking spray.

3. Evenly sprinkle with salt and pepper.

*Cut vegetables will yield 48- 1/2 inch slices each.

4.. In a 400ºF oven, roast vegetables for 20-25 minutes, or until vegetables start to caramelize and dry out. To cook evenly, turn half way through cooking time. Remove from heat. Cool to room temperature. Remove from pans.
Weight Measure
olive oil cooking spray
Parmesan cheese, grated 1 oz. 0 1/2  cups
Assembly: 

1.
Spray sheet pans with non-stick cooking spray. To form individual vegetable stacks, layer with the following:
  • 1 eggplant slice
  • 1-1/2 tablespoons ricotta filling
  • 1-1/2 tablespoons tomato sauce
  • 2 slices zucchini
  • 2 slices yellow squash
  • 1-1/2 tablespoons ricotta filling
  • 1-1/2 tablespoons tomato sauce
  • 1 eggplant slice
  • 1-1/2 tablespoons tomato sauce
  • 1 teaspoon Parmesan cheese

2. Bake in 350°F oven for 25-30 minutes, or until bubbly and golden. Remove from heat.

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.


 
Weight Measure
whole grain ciabatta roll, 1.8 ounce(s) each 24  ea.
To Serve:

1. Place vegetable stack inside whole-wheat ciabatta roll or as a side dish separately.  Serve immediately.
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