An Italian classic loaded with vegetables, beans and fresh herbs.
- Total time: 60 minutes
- Servings:
12
| Ingredient | Weight | Measure |
|---|
| olive oil | | 1 tbsp. |
| onion , diced | | 1 cup |
| carrot , peeled, diced | | 2 cup |
| onion powder | | 1 tbsp. |
| garlic powder | | 1 tbsp. |
| black pepper | | 0.5 tbsp. |
| kosher salt | | 0.75 tsp. |
| kidney beans , canned, rinsed, drained | | 3 cup |
| frozen cut green beans | | 3 cup |
| Campbell's® RTS Low Sodium Tomato with Tomato Pieces Soup , 50 oz ea | | 1 can |
| fresh basil leaves , chopped | | 1 tbsp. |
| fresh oregano leaves , chopped | | 1 tbsp. |
| Parmesan cheese , grated | | 0.5 cup |
1. Heat oil in a pot. Sauté onions and carrots for 5-7 minutes.
2. Stir in seasoning and cook another 2-3 minutes.
3. Add remaining ingredients and begin to simmer. Simmer, covered for 45 minutes.
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.
4. To serve, using an 8 oz. ladle, portion 1 cup into a serving bowl. Serve immediately.
An Italian classic loaded with vegetables, beans and fresh herbs.
- Total time: 60 minutes
- Servings: 12
| Ingredient | Weight | Measure |
|---|
| olive oil | | 1 tbsp. |
| onion , diced | | 1 cup |
| carrot , peeled, diced | | 2 cup |
| onion powder | | 1 tbsp. |
| garlic powder | | 1 tbsp. |
| black pepper | | 0.5 tbsp. |
| kosher salt | | 0.75 tsp. |
| kidney beans , canned, rinsed, drained | | 3 cup |
| frozen cut green beans | | 3 cup |
| Campbell's® RTS Low Sodium Tomato with Tomato Pieces Soup , 50 oz ea | | 1 can |
| fresh basil leaves , chopped | | 1 tbsp. |
| fresh oregano leaves , chopped | | 1 tbsp. |
| Parmesan cheese , grated | | 0.5 cup |
1. Heat oil in a pot. Sauté onions and carrots for 5-7 minutes.
2. Stir in seasoning and cook another 2-3 minutes.
3. Add remaining ingredients and begin to simmer. Simmer, covered for 45 minutes.
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.
4. To serve, using an 8 oz. ladle, portion 1 cup into a serving bowl. Serve immediately.
