Nutrition Facts

Serving Size 235 g

(Approx. 12 Servings)

Amount Per Serving

Calories	300	Calories From Fat	160

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 20 mg	7%

Sodium 620 mg	26%

Total Carbohydrate 23 g	8%

Dietary Fiber 3 g	12%

Sugars 4 g

Protein	13 g

Vitamin A 35%	•	Iron 15%

Vitamin C 20%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tuscan-Style Tomato Basil Soup

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Serves

12 People

Ingredients

Recipe makes 12 Servings

1/4 cup(s) pure olive oil

6 cup(s) cubed day-old Sourdough Bread, crusts removed

1 Tbsp garlic, minced in oil

32 Oz Central Market Organics Low-Sodium Chicken Broth

28 Oz crushed tomatoes

1 Lb H-E-B Fully Cooked Meatballs, frozen

1/4 cup(s) fresh basil, chopped (you may add more to your liking)

6 Oz baby spinach leaves

1/2 cup(s) shredded parmesan cheese

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Instructions

Heat oil in a 6 to 8-quart pot or Dutch oven over medium heat.

Add garlic and bread cubes; stir until bread is toasted lightly (add more oil if needed).

Add broth, tomatoes, meatballs and basil; stir and bring to a boil.

Reduce heat to medium-low and simmer soup, uncovered, 15 to 20 minutes or until bread begins to break down.

Add spinach and simmer 1 more minute.

Remove from heat and serve.

Garnish servings with fresh grated Parmesan cheese.

Note: Bread will make the soup very thick, so feel free to add less if desired.

Source:

H-E-B Showtime