Rich tomato with quinoa with sweet basil finish and a hint a balsamic to round out the favors
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estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|fresh basil leaves||3 tbsp.|
|black pepper||0 1/2 tsp.|
|balsamic vinegar||2 tbsp.|
|1. Heat the soup according to package directions.|
|2. When the soup is almost hot, add all remaining ingredients and stir together.
3. Continue heating until soup reaches a gentle simmer.
4. CCP: Hold for hot service at 140 degrees F until served.
5. Portion each serving with an 8 oz ladle (1 cup).
- This recipe meets Partnership for a Healthier America (PHA) guidelines for a wellness positioned side dish for cafeteria and patient meals.
Salt in this recipe is optional. If salt is added, measure carefully according to the recipe to be sure sodium requirements for PHA are not exceeded.