70 min Medium

Recommended product

Recommended product

A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5 days in the fridge after opening​ How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.

EXPLORE
70 min
Preparation time
Medium
Difficulty
Ingredients for 6 to 8 people
Chopped Tomatoes 26.6oz1 Box
Basil pestoTo taste
Carrots2 cups (about 2 large), cut into 1-inch pieces
Celery1 cup (about 2 stalks including leaves)
Chopped fresh basil1/3 cup
Chopped fresh parsley leaves1/3 Cup
Cooked or canned Borlotti beans2 cups
Dried oregano1 teaspoon
Finely chopped Swiss chard4 cups
Garlic cloves3 large, minced
Grated Parmesan or Pecorino cheeseTo taste
Green beans cut into 1-inch pieces2 cups
Grilled slices of crusty Italian breadTo taste
Olive oil1/3 cup
Onions2 medium, finely chopped
Salt & pepperTo taste
Small zucchini5 to 6 (about 4 cups), cut into 1-inch pieces
Vegetable or chicken broth8 cups
Preparation

In a large stockpot, heat the olive oil over medium heat and add the onions, carrots, and celery, and cook for 7 to 8 minutes. Add the garlic and cook another minute or two until fragrant. Next, add the green beans and zucchini to the pot and stir to mix.

Add the Pomi Chopped Tomatoes along with the broth and bring to a boil. Reduce the heat to a simmer, and add the oregano, basil, parsley, salt and pepper. Cook over low heat until the vegetables are tender, about 30 minutes.

Add the Swiss chard and beans to the soup, and continue to cook for another 10 minutes or until the chard is wilted and soft. Add additional broth or water if the soup seems too thick. Taste, and adjust seasonings as needed.

Place slices of grilled Italian bread into individual bowls, and serve the soup just barely warm or at room temperature ladled over the bread. Top with a spoonful of pesto and some freshly grated cheese.

Recipe by Deborah Mele of ItalianFoodForever.com

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