Nutrition Facts

Serving Size
Amount Per Serving
Calories 73
% Daily Value
Total Fat 1.6g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 541mg
Total Carbohydrate 12.4g
Dietary Fiber 3.2g
Protein 2.9g
Vitamin A 67%
Vitamin C 28%
Calcium 6%
Iron 7%
Total Time

45 min.

Serving & Size


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Hearty Italian-style soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, kale, beans and herbs. This soup has great Tuscan taste 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.
whole grain elbow macaroni 2.25 oz. 0 3/4  cups
olive oil tbsp.
onion 11.25 oz. cups
garlic 0.5 oz. tbsp.
celery 3.5 oz. cups
carrot 4.5 oz. cups
frozen whole kernel corn 2.5 oz. 0 1/2  cups
zucchini 13 oz. cups
fresh basil leaves 0 1/4  cups
fresh rosemary leaves tbsp.
water qt.
no salt added diced tomatoes 34 oz. qt.
low sodium kidney beans 18 oz. cups
baby spinach 1 lb. 15  cups
fresh basil leaves 0 1/2  cups
fresh rosemary leaves tbsp.
kosher salt 1 1/2  tbsp.
black pepper tsp.
1. Cook pasta in water according to manufacturer's directions.  Drain in a colander. Rinse pasta under cold water.  Drain, cover and hold until needed.
2. 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, corn, zucchini, first quantity of basil and rosemary.  Sauté 3 minutes.
3. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and diced tomatoes and bring to a boil. Simmer 5 minutes.
4. Stir in beans. Return to a simmer for 30 minutes.

5. Stir in spinach, pasta, second quantity of basil, rosemary, salt and pepper. Return to a simmer. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

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

6.  Using an 8 oz ladle, portion 1 cup into soup bowl.  Serve immediately.


Recipe Tip

  1. *2 cups cooked pasta is needed for this recipe.

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