1-800-461-SOUP(7687)

Veggie Pot Pie

Made With:

Soups

CLASSIC MINESTRONE

An Italian style soup made with kidney beans, peas, diced carrots and seashell macaroni.

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Total Time

100 min.

Serving & Size

11 oz/311.9 g

Yields

Minestrone Soup simmered with kidney beans, spinach, butternut squash, seasonings and mushrooms before pouring into baking dish. Covered in a crispy puff pastry.

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 %

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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
Onion, diced 1 cup 250  mL
Garlic, minced 3 tbsp 45  mL
Mushrooms, sliced 1 lb 500  g
Fresh Rosemary, finely chopped 2 tbsp 30  mL
Cumin, ground 1 tbsp 15  mL
Smoked Paprika 1 tbsp 15  mL
1. To large high-sided skillet or saucepan set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until softened. Add mushrooms and rosemary; cook, stirring occasionally, for 8 to 10 minutes or until starting to brown. Stir in cumin and paprika.
Weight Measure
Campbell’s® Condensed Minestrone Soup 1 can 48 oz can 1.36L
Kidney Beans, drained and rinsed 3 cans 48 oz cans 540 mL
Butternut Squash, cooked and diced 3 cups 750  mL
Black Pepper 2 tsp 10  mL
Baby Spinach 10 oz 300  g
Fresh Parsley, finely chopped 1 oz 60  mL
Lemon Juice 2 tbsp 30  mL
2. Stir in condensed minestrone soup; bring to a boil. Stir in kidney beans and butternut squash; bring back to a simmer. Cook, stirring occasionally, for 8 to 10 minutes or until warmed through. Season with black pepper. Stir in spinach, parsley and lemon juice. Cook, stirring occasionally, for 3 to 5 minutes or until spinach has wilted.

3. Divide vegetable filling among twelve 8-oz (250 mL) greased ramekins.
Weight Measure
Pepperidge Farm Puff Pastry, thawed 3 sheets sheets
All-Purpose Flour, for dusting
4. Place puff pastry sheets on lightly floured work surface. Using 4-inch (10) cookie cutter, cut out 12 rounds with 1/8-inch (3 mm) thickness, rerolling scraps as needed.
Weight Measure
Egg 1 can 48 oz cans 540 mL
2% Milk 1 tbsp 15  medium
5. In small bowl, whisk together egg and milk. Brush egg wash over insides of each ramekin, above the filling. Top each filled ramekin with pastry round.

6. Cut slits into pastry for steam vents. Brush remaining egg wash over pastry rounds. Bake in 425F (220C) oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbling, and until internal temperature of 165F (74C) or higher is held for 15 seconds.

CCP: Hold hot at 140F (60C) or higher for serving.

CCP: Substitute spinach with Swiss chard if desired.
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