TUSCAN KALE AND BEAN SOUP (REDUCED SODIUM)

TUSCAN KALE AND BEAN SOUP (REDUCED SODIUM)

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)

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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.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
vegetable oil tbsp.
onion 18 oz. cups
garlic 1 oz. tbsp.
celery 3.5 oz. cups
carrot 9 oz. cups
kale 1 lb. 28  cups
crushed red pepper 0 1/4  tsp.
water qt.
no salt added diced tomatoes 34 oz. qt.
white wine cups
low sodium cannellini beans 23 oz. qt.
fresh basil leaves 0 1/2  cups
dry fennel 0 1/4  tsp.
fresh rosemary leaves tbsp.
black pepper tsp.
Parmesan cheese 2 oz. 0 1/2  cups
red bell pepper 3 oz. 0 1/2  cups
Instructions
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.
2. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, tomatoes, and wine. Bring to a boil. Simmer for 20 minutes.
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.
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.

Recipe Tip

  1. 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.
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