White Bean Soup With Basil And Tomatoes Recipe
Ingredients
| Extra virgin olive oil | 1/2 Teaspoon | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 2 cups defatted chicken stock | ||
| Water | 2 Cup (16 tbs) | |
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| Potato | 1 Large, peeled | |
| Oregano | 1 Teaspoon, chopped | |
| Black pepper salt | 1 To taste | |
| Tomatoes | 1/4 Cup (16 tbs), chopped | |
| Basil | 2 Tablespoon, chopped | |
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.
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.
Chef
