TOMATO BASIL ZUCCHINI

TOMATO BASIL ZUCCHINI

Nutrition Facts

Serving Size
SERVING (6 OZ SPOODLE; 3/4 CUP)
Amount Per Serving
Calories 55
% Daily Value
Total Fat 0.9g
1%
Saturated Fat 0.4g
2%
Cholesterol 2mg
1%
Sodium 187mg
8%
Total Carbohydrate 9.8g
3%
Dietary Fiber 1.8g
7%
Protein 2.5g
5%
Vitamin A 6%
Vitamin C 42%
Calcium 4%
Iron 3%

Child Nutritional Content

  • mma: 0.0oz
  • grain: 0.0oz
  • totalVegetable: 0.75c
  • darkGreen: 0.0c
  • redOrange: 0.25c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.5c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

90 min.

Serving & Size

SERVING (6 OZ SPOODLE; 3/4 CUP)

Add To Pantry

This dish made with Campbell’s® Classic Condensed Pouch Tomato Soup is perfect for your menu when fresh and local zucchini is in season...but this dish is so good, you'll want to make it year-round.

Recipe Yields:

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

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
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.

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
Campbell's® Condensed Tomato Soup
192 oz.
pouches
lemon juice 8.5 oz. cups
basil leaves 0.75 oz. tbsp.
garlic powder 0.333 oz. tbsp.
zucchini 27 lb. 6 3/4  gallons
green pepper 3.5 lb. 4 1/2  qt.
onion 4.5 lb. 4 1/2  qt.
Parmesan cheese 14 oz. qt.
Instructions
1. Heat the soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in a tilt skillet over medium-high heat to a boil.

2. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.

CCP: Heat to 165 ⁰F for 15 seconds.
CCP: Hold for hot service at 140 ⁰F or higher.

3.  Serve using a 6 oz spoodle (3/4 cup).

 

Recipe Tip

  1. Easy Substitution: Also delicious with any favorite vegetable combination: sliced yellow summer squash, broccoli florets, cauliflower florets, sliced asparagus and/or sliced carrots.
  2. Suggestion: Serve over hot cooked rice.
Newsletter

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.