TUSCAN MINESTRONE SOUP

TUSCAN MINESTRONE SOUP

Nutrition Facts

Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 73
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 541mg
23%
Total Carbohydrate 12.4g
4%
Dietary Fiber 3.2g
13%
Protein 2.9g
6%
Vitamin A 70%
Vitamin C 30%
Calcium 6%
Iron 6%
Total Time

45 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Add To Pantry

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. cup
carrot 4.5 oz. cup
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.
Instructions
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.

CCP: Heat to 165°F for one minute.
5. Stir in spinach, pasta, second quantity of basil, rosemary, salt and pepper. Return to a simmer. 

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP- Hold hot at 140°F or higher for service.

6.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.

 

Recipe Tip

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