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White Bean Soup With Basil And Tomatoes

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Ingredients
  Extra virgin olive oil 1⁄2 Teaspoon
  Chopped onions 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Defatted chicken stock 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Canned beans 15 Ounce, rinsed and drained (1 Can, White Navy Or Cannellini)
  Potato 1 Large, peeled and diced
  Chopped fresh oregano 1 Teaspoon
  Black pepper To Taste
  Salt To Taste
  Chopped tomatoes 1⁄4 Cup (4 tbs)
  Chopped basil 2 Tablespoon
Directions

In a large no-stick stock pot over medium heat, heat the oil and saute the onions and garlic for 1 minute, or until tender.
Add the stock, water, beans, potatoes and oregano.
Cover, reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
Transfer three-fourths of the soup to a blender or food processor fitted with the steel blade; puree.
Pour the puree back into the pot with the remaining soup and heat through.
Add salt and pepper to taste.
Stir in the tomatoes and basil just before serving.

Recipe Summary

Method: 
Saute
Dish: 
Soup
Ingredient: 
Bean

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