Tomato Parmesan Soup - 22oz
Water, Tomatoes, Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes), Acini di Pepe (semolina, durum flour, iron, riboflavin, folic acid), Spinach, Olive Oil, Garlic and Spices
ALLERGENS: Wheat, Milk
- Heat and put in a serving bowl. Top the soup with grated parmesan or gruyere cheese. Just like you would do with French Onion soup. Put it in the oven under the broiler for 15 min and serve when the cheese start getting some color.
- Take stuffed jumbo pasta shells out of the freezer (can be stuffed manicotti as well) and put them in a small oven dish where they just fit in one layer. (meaning don’t have too much open space) Pour the cold Tomato Parmesan soup over it so that the shells are covered half way. Put in a 375°F oven for 35 min and serve!
- Make a grilled cheese sandwich by buttering two slices of bread on one side. Put the first one, butter side down in the bottom of the pan that is on a medium heat flame, put the slice of cheese on top, put the second slice of bread, butter side up, on top. When the bottom slice starts turning golden brown, turn it over and cook for another 5 min or till that side is golden brown.
Living in the NYC area? Find this soup also on www.farmtopeople.com follow link ttps://www.farmtopeople.