This soup is a tasty one-dish meal, featuring a broiled cheesy topping, loads of vegetables and lots of noodles.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|olive oil||60 mL||1/4 cup|
|diced eggplant||500 mL||2 cups|
|sliced mushrooms||500 mL||2 cups|
|garlic||15 mL||1 tbsp|
|dried oregano||10 mL||2 tsp|
|salt and pepper, each||5 mL||1 tsp|
|diced zucchini||250 mL||1 cup|
|diced bell peppers||250 mL||1 cup|
|lasagne noodles, broken into pieces||227 g||1/2 lb|
Campbell’s® Signature Vegetarian Vegetable Condensed Soup
1/2 tub (905 g)
1/2 tub (/2 lb)
|water||500 mL||2 cups|
|loosely packed spinach||500 mL||2 cups|
|shredded mozzarella||375 mL||1 1/2 cups|
|grated Parmesan cheese||175 mL||3/4 cup|
|ricotta cheese||375 mL||1 1/2 cups|
|finely chopped fresh parsley||15 mL||1 tbsp|
|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.|
|2. Meanwhile, in large stock pot of boiling salted water, cook noodles for 8 to 10 minutes or until al dente. Drain.|
|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.
- 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.