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White Bean Soup With Basil And Tomatoes

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  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

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.

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