1-800-461-SOUP(7687)

Three-Cheese Vegetarian Lasagne Soup

Made With:

Soups

Signature Vegan Vegetable soup

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

View Product
Tip

Top each serving with 2 tbsp (30 mL) mozzarella, 1 tbsp (15 mL) Parmesan and 2 tbsp (30 mL) ricotta. Broil for about 2 minutes or until cheese is golden brown and bubbling. Sprinkle with 1/4 tsp (1 mL) parsley before serving.

Total Time

70 min.

Serving & Size

1 cup (250 mL)

Yields

This soup is a tasty one-dish meal, featuring a broiled cheesy topping, loads of vegetables and lots of noodles.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
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.

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
olive oil 1 cup 60  mL
diced eggplant 2 cups 500  mL
sliced mushrooms 2 cups 500  mL
garlic 1 tbsp 15  mL
dried oregano 2 tsp 10  mL
salt and pepper, each 1 tsp mL
diced zucchini 1 cup 250  mL
diced bell peppers 1 cup 250  mL
1. Heat oil in large rondeau over medium heat. Cook eggplant and mushrooms, garlic, oregano, salt and pepper for about 8 minutes or until starting to brown. Stir in zucchini and peppers. Cook for about 8 minutes or until vegetables are softened.
Weight Measure
lasagne noodles, broken into pieces 1 lb 227  g
2. Meanwhile, in large stock pot of boiling salted water, cook noodles for 8 to 10 minutes or until al dente. Drain.
Weight Measure
Campbell’s® Signature Vegetarian Vegetable Condensed Soup 1 tub (/2 lb) tub (905 g)
water 2 cups 500  mL
loosely packed spinach 2 cups 500  mL
3. In stock pot, heat soup and water over medium heat; simmer for 2 minutes. Stir in eggplant mixture, noodles and spinach. Simmer for about 10 minutes or until spinach wilts and vegetables are tender.

4. Divide soup among 12 individual soup crocks, adding 1 cup (250 mL) soup for each serving. Keep warm for service.
Weight Measure
shredded mozzarella 1 cups 375  mL
grated Parmesan cheese 3 cup 175  mL
ricotta cheese 1 cups 375  mL
finely chopped fresh parsley 1 tbsp 15  mL
Newsletter

©2020 CSC Brands LP, All Rights Reserved.