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Progresso Vegetable Broth, Reduced Sodium, Gluten Free
Progresso Vegetable Broth, Reduced Sodium, Gluten Free
32 ozPopular item
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Place your order with peace of mind.
About
Details
Stock your pantry with this staple ingredient to help make delicious, home-cooked meals right at your fingertips. Progresso Reduced Sodium Vegetable Broth will add the delectable taste of vegetables to your next recipe with 33% less sodium than our regular product.* Enjoy the delicious flavors of reduced sodium vegetable broth in your next homemade soup.
*Sodium reduced from 400 mg to 260 mg per serving.
• Reduced sodium vegetable broth
• Stocked with the delectable taste of vegetables
• No artificial flavors or added MSG
• Gluten-free and fat-free veggie broth
• 5 calories per serving
• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Progresso. Download the Box Tops App to learn more & start earning cash for schools in need today.
Ingredients
Water, Vegetable Juice Concentrate (carrot, Onion, Celeriac), Cooked Vegetables (carrot, Onion, Celery), Sea Salt, Sweet Corn, Salt, Cabbage Extract, Onion Powder, Carrot Powder, Garlic Powder, Spice, Red Bell Pepper Powder
Directions
Shake well before opening. No need to dilute.
Prep Time: 45 Minutes. Start to Finish: 1 Hour 5 Minutes. Fresh Vegetable Soup: 1 tablespoon olive oil; 1 cup chopped onions; 1 cup matchstick carrots from 10-oz bag); 1 cup chopped celery; 1 cup cut (1-inch) green beans; 1 small zucchini; chopped (about 1 cup); 2 cloves garlic; finely chopped; 1 teaspoon chopped fresh thyme leaves; 3/4 teaspoon salt, if desired; 1 carton (32 oz) progresso reduced sodium vegetable broth; 1 can (15 oz) progresso cannellini white kidney beans drained, rinsed; 1 large plum (Roma) tomato, chopped and seeded (about 3/4 cup); 2 tablespoons chopped fresh basil leaves. 1. In 4-quart saucepan, heat oil over medium heat. Add onions, carrots, celery and green beans. Cover; cook 8 to 10 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic, thyme and salt; cook about 1 minute or until garlic is fragrant. Stir in broth, cannellini beans and tomato; increase heat to medium-high, and heat to boiling. Cover; reduce heat to medium-low. Simmer 15 to 20 minutes or until vegetables are tender but not soft. Stir in basil. Serve with lemon wedges and additional fresh herbs, such as dill or chives. 6 Servings (about 1-1/4 cups each).
For best quality, refrigerate promptly at less than 40 degrees F and use within 14 days after opening.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 5
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 260mg11%
- Total Carbohydrate 1g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
Stock your pantry with this staple ingredient to help make delicious, home-cooked meals right at your fingertips. Progresso Reduced Sodium Vegetable Broth will add the delectable taste of vegetables to your next recipe with 33% less sodium than our regular product.* Enjoy the delicious flavors of reduced sodium vegetable broth in your next homemade soup.
*Sodium reduced from 400 mg to 260 mg per serving.
• Reduced sodium vegetable broth
• Stocked with the delectable taste of vegetables
• No artificial flavors or added MSG
• Gluten-free and fat-free veggie broth
• 5 calories per serving
• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Progresso. Download the Box Tops App to learn more & start earning cash for schools in need today.
Ingredients
Water, Vegetable Juice Concentrate (carrot, Onion, Celeriac), Cooked Vegetables (carrot, Onion, Celery), Sea Salt, Sweet Corn, Salt, Cabbage Extract, Onion Powder, Carrot Powder, Garlic Powder, Spice, Red Bell Pepper Powder
Directions
Shake well before opening. No need to dilute.
Prep Time: 45 Minutes. Start to Finish: 1 Hour 5 Minutes. Fresh Vegetable Soup: 1 tablespoon olive oil; 1 cup chopped onions; 1 cup matchstick carrots from 10-oz bag); 1 cup chopped celery; 1 cup cut (1-inch) green beans; 1 small zucchini; chopped (about 1 cup); 2 cloves garlic; finely chopped; 1 teaspoon chopped fresh thyme leaves; 3/4 teaspoon salt, if desired; 1 carton (32 oz) progresso reduced sodium vegetable broth; 1 can (15 oz) progresso cannellini white kidney beans drained, rinsed; 1 large plum (Roma) tomato, chopped and seeded (about 3/4 cup); 2 tablespoons chopped fresh basil leaves. 1. In 4-quart saucepan, heat oil over medium heat. Add onions, carrots, celery and green beans. Cover; cook 8 to 10 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic, thyme and salt; cook about 1 minute or until garlic is fragrant. Stir in broth, cannellini beans and tomato; increase heat to medium-high, and heat to boiling. Cover; reduce heat to medium-low. Simmer 15 to 20 minutes or until vegetables are tender but not soft. Stir in basil. Serve with lemon wedges and additional fresh herbs, such as dill or chives. 6 Servings (about 1-1/4 cups each).
For best quality, refrigerate promptly at less than 40 degrees F and use within 14 days after opening.
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