This classic soup is made with tomatoes, beans, pasta, and spinach and simmered with Swanson Unsalted Chicken Broth and finished with Parmesan cheese.
- Total time:
60 minutes
- Servings:
15
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
2 tbsp. |
|
onion , chopped |
11.0 oz. |
2 cup |
|
carrot , peeled, diced |
9.0 oz. |
2 cup |
|
celery , diced |
7.0 oz. |
2 cup |
|
garlic , peeled, minced |
|
1 tbsp. |
|
Swanson® Unsalted Chicken Broth |
|
2 qt. |
|
no salt added diced tomatoes , undrained |
2.0 lb. |
1 qt. |
|
bay leaf , individual leaf(ves) |
|
1 ea. |
|
fresh thyme leaves , sprigs |
|
3 sprig |
|
whole grain elbow macaroni |
5.0 oz. |
1 cup |
|
low sodium cannellini beans , canned, rinsed, drained |
11.0 oz. |
2 cup |
|
black pepper |
|
0.5 tsp. |
|
frozen spinach , chopped |
11.0 oz. |
2 cup |
|
Parmesan cheese , grated |
1.750 oz. |
0.5 cup |
1. To sauté vegetables, in kettle heat oil over medium-high heat:
- Add onions and sauté 2 minutes, stirring often.
- Add carrots and celery and cook 2 minutes.
- Stir in garlic and continue to cook 1 minute.
2. Stir in Swanson Unsalted Chicken Broth, tomatoes, bay leaf and thyme. Bring to a low boil. Reduce heat and simmer 20 minutes.
3. Add pasta, beans and pepper and return to a boil. Reduce to a simmer and cook 12-15 minutes, or until pasta is tender.
4. Remove bay leaf. Stir in spinach and Parmesan and heat.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
5. To Serve: Using an 8 oz ladle, portion 1 cup of soup.
This classic soup is made with tomatoes, beans, pasta, and spinach and simmered with Swanson Unsalted Chicken Broth and finished with Parmesan cheese.
-
Total time:
60 minutes
-
Servings:
15
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
2 tbsp. |
|
onion , chopped |
11.0 oz. |
2 cup |
|
carrot , peeled, diced |
9.0 oz. |
2 cup |
|
celery , diced |
7.0 oz. |
2 cup |
|
garlic , peeled, minced |
|
1 tbsp. |
|
Swanson® Unsalted Chicken Broth |
|
2 qt. |
280000022463
|
no salt added diced tomatoes , undrained |
2.0 lb. |
1 qt. |
|
bay leaf , individual leaf(ves) |
|
1 ea. |
|
fresh thyme leaves , sprigs |
|
3 sprig |
|
whole grain elbow macaroni |
5.0 oz. |
1 cup |
|
low sodium cannellini beans , canned, rinsed, drained |
11.0 oz. |
2 cup |
|
black pepper |
|
0.5 tsp. |
|
frozen spinach , chopped |
11.0 oz. |
2 cup |
|
Parmesan cheese , grated |
1.750 oz. |
0.5 cup |
1. To sauté vegetables, in kettle heat oil over medium-high heat:
- Add onions and sauté 2 minutes, stirring often.
- Add carrots and celery and cook 2 minutes.
- Stir in garlic and continue to cook 1 minute.
2. Stir in Swanson Unsalted Chicken Broth, tomatoes, bay leaf and thyme. Bring to a low boil. Reduce heat and simmer 20 minutes.
3. Add pasta, beans and pepper and return to a boil. Reduce to a simmer and cook 12-15 minutes, or until pasta is tender.
4. Remove bay leaf. Stir in spinach and Parmesan and heat.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
5. To Serve: Using an 8 oz ladle, portion 1 cup of soup.
