This Week's Menu

Friday, April 21, 2017

Pasta Fagioli Soup

Ingredients: Pasta Fagioli Soup (Water, Diced Tomatoes, Chablis, Great Northern White Beans (Great Northern Beans, Water,Salt and Calcium Chloride), Kidney Beans (Prepared Kidney Beans, Water, Sugar, Dextrose, Salt, Calcium Chloride, and Disodium EDTA.), Water, Diced Onions, Ditalini Pasta (Durum Semolina, Niacin, Ferrous Sulfate (Iron), Thiamine Mononitrate, Riboflavin, Folic Acid), Tomato Paste (Tomato Paste, Salt, Citric Acid), Diced Celery, Summer Squash, Zucchini Squash, Vegetable Base (Salt, Water, Dextrose, Canola Oil, Sugar, Tomato Paste, Vegetable Type Flavor (Hydrolyzed Soy Protein, Salt, Maltodextrin, Soybean Oil, Natural Flavors), Dehydrated Potatoes (Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid to preserve freshness), Natural Mixed Vegetable Flavor (Propylene Glycol, Polysorbate 20, Natural Flavors, Paprika), Mushroom Flavor [Soy Sauce (Hydrolyzed Soy Protein, Corn Syrup Solids, Maltodextrin, Salt), Mushroom Extract, Soybean Oil, Natural and Artificial Flavors], Disodium Inosinate, Disodium Guanylate. Contains Soy.), Canola Oil, Garlic Chopped In Oil (Garlic, Canola Oil), Kosher Salt, Parsley, Basil, Rosemary, Ground Black Pepper, Oregano, Rubbed Sage, Crushed Red Pepper, Ground Bay Leaves)

Allergens: Eggs, Wheat, Soybeans, Alcohol, Gluten

Nutrition Facts Amount / Serving % Daily Value*

Serving Size: 6 fl. oz
Calories: 57
Calories from Fat: 8

* Percent Daily Values are based on a 2,000 calorie diet.

Total Fat: 0.9 g
    Saturated Fat: 0.1 g
    Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 423 mg
Total Carbs: 9 g
    Dietary Fiber: 1.8 g
    Sugars: 2.1 g
Protein: 1.9 g

Calories
Fat
Cholesterol
Protein
Carbohydrates
Sodium
Vitamin A - IU
Vitamin C
Iron
Calcium

1%
0%

0%
28%
3%
5%



3%
1%
0%
4%
3%
28%
4%
5%
3%
2%

* Consumer Responsibility * Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a manager for individualized assistance.