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VEGETABLES AND PASTA

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Nutrition Facts
Serving Size
2 CUPS
Amount Per Serving
Calories 379
% Daily Value
Total Fat 10.8g
17%
Saturated Fat 0.9g
5%
Cholesterol 0mg
0%
Sodium 355mg
15%
Total Carbohydrate 59.8g
20%
Dietary Fiber 5.8g
23%
Protein 10.2g
20%
Vitamin A 308%
Vitamin C 60%
Calcium 6%
Iron 13%
Total Time

35 min.

Serving & Size

2 CUPS

Yields

All it takes is some fresh vegetables, pasta, and V8® 100% vegetable juice for this quick and tasty recipe your patrons will love.

Nutrition Facts

Nutrition Facts
Serving Size
2 CUPS
Amount Per Serving
Calories 379
% Daily Value
Total Fat 10.8g
17%
Saturated Fat 0.9g
5%
Cholesterol 0mg
0%
Sodium 355mg
15%
Total Carbohydrate 59.8g
20%
Dietary Fiber 5.8g
23%
Protein 10.2g
20%
Vitamin A 308%
Vitamin C 60%
Calcium 6%
Iron 13%

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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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

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
canola oil 4 oz. 1/2  cups
carrot, thinly sliced 2 lb. 2  qt.
zucchini, thinly sliced 2 lb. 2  qt.
onion, sliced 2 lb. 1  qt.
garlic, peeled, minced 1/4  cups
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice, 46 oz container 1  cans
dried oregano leaves, crushed 1 1/2  tsp.
black pepper, ground 2  tsp.
cooked corkscrew pasta, drained 45 oz. 3  qt.
1. Heat oil in sauté pan or tilt skillet. Add carrots, zucchini, onion and garlic. Cook and stir for 5 minutes or until vegetables are tender-crisp.

2. Add vegetable juice, oregano and black pepper. Heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.

3. Stir in pasta. Heat through.
Weight Measure
Parmesan cheese, grated
4. Serve with cheese, if desired.

CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.

CCP: Hold at 140°F. or higher. Portion mixture using 8 oz. ladle (1 cup) for side dish or 2 cups for main dish vegetarian.

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