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 600 mg sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|vegetable oil||2 tbsp.|
|onion||18 oz.||3 cups|
|garlic||1 oz.||4 tbsp.|
|celery||3.5 oz.||1 cups|
|carrot||9 oz.||2 cups|
|crushed red pepper||0 1/4 tsp.|
|no salt added diced tomatoes||34 oz.||1 qt.|
|dry white wine||1 cups|
|low sodium cannellini beans||23 oz.||1 qt.|
|fresh basil leaves||0 1/2 cups|
|dry fennel||0 1/4 tsp.|
|fresh rosemary leaves||1 tbsp.|
|black pepper||1 tsp.|
|kosher salt||1 1/2 tbsp.|
|Parmesan cheese||3.5 oz.||1 1/4 cups|
|red bell pepper||3 oz.||0 1/2 cups|
|1. In a kettle, heat oil to sauté vegetables:
|2. Add the 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, black pepper, and salt. 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 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.
- 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.