Pasta e Fagioli Soup

Cook Time: 30-40 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: boil Cook Temp.: 145°F

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Nutritional Content

Allergens: milk, wheat, soy

Calories: 180 Kcal

Carbohydrates: 28 g

Protein: 8 g

Total Fat: 4 g

Calcium: 100 mg

Sodium: 450 mg

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Ingredients

10 Servings

• 1 Tbsp vegetable oil

• 1 Tbsp margarine

• 1 1/8 cup yellow onion, chopped

• 1 1/4 tsp garlic, whole, fresh, minced

• 3 1/4 cup water

• 1 lb tomato, diced, canned

• 2 1/3 cup soup broth, vegetable from base

• 1 lb 6oz beans, Great Northern, canned, rinsed and drained

• 3/4 cup pasta shells, small, dry

• 1 1/4 tsp black pepper, ground

• 1/3 cup parmesan cheese, grated

25 Servings

• 2 Tbsp 2 tsp vegetable oil

• 2 Tbsp 2 tsp margarine

• 2 3/4 cup yellow onion, chopped

• 1 Tbsp garlic, whole, fresh, minced

• 2 Qt water

• 2 lb 8 oz tomato, diced, canned

• 1 1/2 Qt soup broth, vegetable from base

• 3 lb 8oz beans, Great Northern, canned, rinsed and drained

• 2 cup pasta shells, small, dry

• 1 Tbsp black pepper, ground

• 3/4 cup parmesan cheese, grated

50 Servings

• 1/3 cup vegetable oil

• 1/3 cup margarine

• 1 1/2 Qt yellow onion, chopped

• 2 Tbsp garlic, whole, fresh, minced

• 1 Gal water

• 5 lb tomato, diced, canned

• 3 Qt soup broth, vegetable from base

• 7 lb beans, Great Northern, canned, rinsed and drained

• 1 Qt pasta shells, small, dry

• 2 Tbsp black pepper, ground

• 1 2/3 cup parmesan cheese, grated

100 Servings

• 2/3 cup vegetable oil

• 2/3 cup margarine

• 2 3/4 Qt yellow onion, chopped

• 1/4 cup garlic, whole, fresh, minced

• 2 Gal water

• 10 lb tomato, diced, canned

• 1 gal 3 cup soup broth, vegetable from base

• 14 lb beans, Great Northern, canned, rinsed and drained

• 2 Qt pasta shells, small, dry

• 1/4 cup black pepper, ground

• 3 1/4 cup parmesan cheese, grated

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Heat oil and margarine in heavy saucepan over medium heat. Add onions and garlic; saute until onion is tender, about 3 min.

3. Add broth, beans, tomatoes, and water. Cover and bring to a boil over high heat. Decrease heat to medium and simmer until vegetables are tender, about 10 min.

4. Add pasta and boil with lid on until al dente, about 8 min. Add more water if necessary.

5. Season soup with black pepper.

6. Garnish with parmesan cheese at time of service.

7. CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.

8. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

9. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

10. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
    
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