All it takes is some fresh vegetables, pasta, and V8® 100% vegetable juice for this quick and tasty recipe your patrons will love.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|canola oil||4 oz.||0 1/2 cups|
|carrot||2 lb.||2 qt.|
|zucchini||2 lb.||2 qt.|
|onion||1.5 lb.||1 qt.|
|garlic||0 1/4 cups|
|dried oregano leaves||1 1/2 tsp.|
|black pepper||2 tsp.|
|cooked corkscrew pasta||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.
|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.