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

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

Nutrition Facts

Serving Size
SERVING (1 FILLED SANDWICH)
Amount Per Serving
Calories 346
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 3.7g
19%
Cholesterol 46mg
15%
Sodium 520mg
22%
Total Carbohydrate 47.7g
16%
Dietary Fiber 6.3g
25%
Protein 16.9g
34%
Vitamin A 16%
Vitamin C 47%
Calcium 24%
Iron 12%
Total Time

80 min.

Serving & Size

SERVING (1 FILLED SANDWICH)

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
cans
olive oil tbsp.
sweet onion 15 oz. cups
garlic tbsp.
Italian seasoning tbsp.
water cups
black pepper tsp.
reduced fat (part skim) ricotta cheese 48 oz. cups
pasteurized liquid egg 6 oz. 0 3/4  cups
Italian seasoning tbsp.
black pepper 0 1/2  tsp.
Parmesan cheese 2 oz. cups
olive oil cooking spray
eggplant 41 oz. ea.
zucchini 52 oz. 13  ea.
yellow squash 3 lb. 11  ea.
kosher salt 0 1/2  tsp.
black pepper 0 1/2  tsp.
olive oil cooking spray
Parmesan cheese 1 oz. 0 1/2  cups
whole grain ciabatta roll 24  ea.
Instructions
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® Healthy Request® 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.
 
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.
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.
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.


 
To Serve:

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