Tuscan White Bean Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|All purpose flour||3 Tablespoon|
|Canned white kidney beans||12 Ounce, drained, rinsed (cannellini)|
|Instant vegetable broth and seasoning mix||3 Ounce (3 packets)|
|Plum tomatoes||2 Large, blanched, peeled, seeded, and chopped|
|Chopped fresh parsley||2 Teaspoon|
|Chopped fresh rosemary/1/2 teaspoon rosemary leaves||2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
1. In 3-quart microwavable casserole combine onion, oil, and garlic and stir to coat; microwave on High (100%) for 1 minute, stirring once halfway through cooking.
2. In medium mixing bowl combine 1 quart water and the flour, stirring to dissolve flour; stir into onion mixture. Add beans and broth mix and stir to combine. Microwave on High for 10 minutes, stirring once halfway through cooking, until mixture thickens.
3. Using half of bean mixture, pour 1 cup into blender and process until pureed. Transfer pureed mixture to 1-quart bowl and repeat procedure with remaining bean mixture, 1 cup at a time. Pour pureed mixture back into casserole. Add tomatoes and stir to combine. Microwave on High for 5 minutes, until flavors blend.
4. Stir in remaining ingredients.