Recipes
Wheatberry & Farmers' Market Creamy Minestrone
Incorporate local foods into your delectable creation. A lusciously satiating creamy tomato soup brimming with fresh, seasonal farmers market vegetables, healthy grains, white beans and herbs.
Ingredients
Recipe Yield: 40 8 oz servings
| Amount | Item |
| 1 gal | Hot water (180°-190°F) |
| 1 bag | Foothill Farms® Cream Soup Base Mix (#096 or #067) |
| 1 #10 can | Petite diced tomatoes (in tomato juice), canned |
| 1/4 c | Olive oil |
| 6 c | Julienne green bell peppers |
| 4 c | Diced yellow squash (fresh, frozen or canned) |
| 4 c | Diced zucchini (fresh, frozen or canned) |
| 4 c | Diced red onion |
| 8 c | Kale, stemmed, sliced into thin ribbons |
| 3 c | Cannellini beans, canned, drained & rinsed |
| 2 c | Wheatberries, red, fully cooked |
| 3 Tbsp | Dried Italian seasoning blend |
| Kosher salt, to taste |
Instructions
- In a stockpot, pour in hot water. Add contents of Cream Soup Base into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
- Add tomatoes and whisk to combine. Set aside.
- In a separate large non-stick sauté pan or large saucepot, heat oil over medium-high heat. Add peppers, squash, zucchini, onion and kale. Sauté just until tender; approx. 12-15 minutes. Add to the tomato-creamy soup base and stir to combine.
- Add the beans, wheatberries and Italian seasoning to the soup, stir to combine. Season with salt, to taste.
- For each order, ladle 8 oz of hot soup into soup bowl.
