TUSCAN KALE AND BEAN SOUP

TUSCAN KALE AND BEAN SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 100
% Daily Value
Total Fat 2.7g
4%
Saturated Fat 0.8g
4%
Cholesterol 3mg
1%
Sodium 588mg
25%
Total Carbohydrate 12.8g
4%
Dietary Fiber 3.6g
14%
Protein 4.8g
10%
Vitamin A 90%
Vitamin C 60%
Calcium 15%
Iron 6%
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 600 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 1/2  cups
crushed red pepper 0 1/4  tsp.
water qt.
no salt added diced tomatoes 34 oz. qt.
dry 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.
kosher salt 1 1/2  tbsp.
Parmesan cheese 3.5 oz. 1 1/4  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 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: Heat to a minimum internal temperature of 165°F for 1 minute.

 
4. Just before serving, stir Parmesan cheese and red bell pepper into the soup.

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

5. Using an 8 oz. ladle, portion 1 cup into soup bowl.  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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