|1 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Cream Soup Base Mix (#096T or #067T)|
|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|
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.