TUSCAN KALE AND BEAN SOUP (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Tip

The soup can be made the day before leaving out the kale. Add the kale when the soup is reheated to keep it looking fresh.

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 88
% Daily Value
Total Fat 2g
3%
Saturated Fat 0.4g
2%
Cholesterol 1mg
0%
Sodium 168mg
7%
Total Carbohydrate 12.7g
4%
Dietary Fiber 3.6g
14%
Protein 3.9g
8%
Vitamin A 87%
Vitamin C 60%
Calcium 11%
Iron 8%
Total Time

55 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Hearty Italian-style soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, kale, beans, herbs, and finished with Parmesan cheese. This soup has great Tuscan flavor with less than 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 88
% Daily Value
Total Fat 2g
3%
Saturated Fat 0.4g
2%
Cholesterol 1mg
0%
Sodium 168mg
7%
Total Carbohydrate 12.7g
4%
Dietary Fiber 3.6g
14%
Protein 3.9g
8%
Vitamin A 87%
Vitamin C 60%
Calcium 11%
Iron 8%

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
vegetable oil tbsp.
onion, chopped 18 oz. cups
garlic, peeled, minced 1 oz. tbsp.
celery, diced 1/4-inch 4 oz. cups
carrot, finely diced 9 oz. cups
kale, rough chopped 1 lb. 28  cups
crushed red pepper 0 1/4  tsp.
1. In a kettle, heat oil to sauté vegetables:
  • Add onion and sauté 3 minutes.
  • Stir in garlic and sauté 1 more minute.
  • Stir in celery, carrots, kale and pepper flakes. Sauté 3 minutes.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water qt.
no salt added diced tomatoes, undrained 34 oz. qt.
white wine cups
2. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, tomatoes, and wine. Bring to a boil. Simmer for 20 minutes.
Weight Measure
low sodium cannellini beans, canned, rinsed, drained 23 oz. qt.
fresh basil leaves, chiffonade 0 1/2  cups
dry fennel, ground 0 1/4  tsp.
fresh rosemary leaves, finely chopped tbsp.
black pepper, ground tsp.
3. Stir in the beans, herbs and black pepper.  Return to a simmer for 25 minutes. 

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
Weight Measure
Parmesan cheese 2 oz. 0 1/2  cups
red bell pepper, diced 1/4-inch 3 oz. 0 1/2  cups
4. Just before serving, stir the Parmesan cheese and red bell pepper into the soup.

CCP: Hold hot at 140°F or higher for service.

5. Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.
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