White Bean Soup With Basil And Tomatoes
|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|
|Chopped tomatoes||1⁄4 Cup (4 tbs)|
|Chopped basil||2 Tablespoon|
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.