Tomato Soup with Garden Vegetables
A medley of sautéed garden vegetables in a vibrant foundation of slow-simmered tomatoes with extra virgin olive oil, chopped scallions and a pinch of sea salt.
Diced Tomatoes (tomatoes, tomato juice, salt, naturally derived citric acid), Ground Tomatoes (tomatoes, salt, naturally derived citric acid), Water, Summer Squash, Zucchini, Onions, Carrots, Green Beans, Golden Wax Beans, Celery, Rice Flour, Olive Oil, Scallions, Corn Oil, Spices, Sea Salt, Extra Virgin Olive Oil, Garlic.
- Low Calorie
- Good Source Of Fiber
TANIMURA & ANTLE Salinas, California
The Tanimura family emigrated from Japan to California in the 1920s while the Antle family moved west from Oklahoma. The two-family partnership grows lettuces, broccoli and other vegetables and its roots date back to 1930s. Dedicated to sustainability, they initiated an aggressive water conservation plan and reduced water consumption by 19%.
All vegetables are picked fresh in the field every day
Handling is kept to a minimum to preserve and maximize flavor
Chopped parsley, scallions, basil julienne, olive oil fried croutons, grated parmesan/romano, fried parsley or sprouts.
Parmesan lace, fried/grilled polenta, dehydrated vegetables, risotto balls, grilled cheese sandwich points, vegetable chips, herbed cornbread diamonds, bruchetta with white bean puree or tapenade.
Top Shelf ($$$)
Serve over cooked pasta, white/brown rice, ravioli or tortellini with various fillings, add meatballs, sliced roasted chicken, pork, grilled skewered vegetable, poultry, beef or shrimp, serve in a cooked scooped out baked potato or top with mixture of panko and cheese and bake.