TUSCAN MINESTRONE SOUP

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

*2 cups cooked pasta is needed for this recipe.

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 72
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 541mg
23%
Total Carbohydrate 12.3g
4%
Dietary Fiber 3.2g
13%
Protein 2.9g
6%
Vitamin A 64%
Vitamin C 28%
Calcium 6%
Iron 7%
Total Time

45 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 and herbs. This soup has great Tuscan taste with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 72
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 541mg
23%
Total Carbohydrate 12.3g
4%
Dietary Fiber 3.2g
13%
Protein 2.9g
6%
Vitamin A 64%
Vitamin C 28%
Calcium 6%
Iron 7%

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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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
whole grain elbow macaroni, dry 2 oz. 0 3/4  cups
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.
Weight Measure
olive oil tbsp.
onion, chopped 11 oz. cups
garlic, peeled, minced 1 oz. tbsp.
celery, diced 1/4-inch 4 oz. cups
carrot 5 oz. cups
frozen whole kernel corn 3 oz. 0 1/2  cups
zucchini 13 oz. cups
fresh basil leaves, chopped 0 1/4  cups
fresh rosemary leaves tbsp.
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.
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.
3. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and diced tomatoes and bring to a boil. Simmer 5 minutes.
Weight Measure
low sodium kidney beans, canned, rinsed, drained 18 oz. cups
4. Stir in beans. Return to a simmer for 30 minutes.

 
Weight Measure
baby spinach 1 lb. 15  cups
fresh basil leaves, chopped 0 1/2  cups
fresh rosemary leaves, minced tbsp.
kosher salt 1 1/2  tbsp.
black pepper, ground tsp.
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.

 
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