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Tuscan White Bean Soup
with Italian Croutons
with Italian Croutons
Ingredients
| * | 16-ounce can white beans, such as cannellini, drained, rinsed and drained again |
| * | 14 1/2-ounce can fat free, low sodium chicken broth |
| * | 1/2 cup pasta sauce (with mushrooms, if desired) |
| * | 1 large garlic clove, minced |
| * | 2-3 large fresh basil leaves |
| * | 1/2 teaspoon dried Italian seasoning |
| * | Pinch of red pepper flakes |
| * | Salt and pepper to taste |
| * | 1 tablespoon good quality extra virgin olive oil |
| * | Seasoned Italian-style croutons, such as Rothbury Farms brand |
Instructions
| 1 | Add rinsed beans, chicken broth, pasta sauce, garlic, basil, Italian seasoning and red pepper flakes to a blender. Add salt and pepper to taste. Puree until smooth. |
| 2 | Transfer to a small saucepan. Add extra virgin olive oil and reseason with salt and pepper, if necessary. Bring to a simmer over medium heat. Lower heat and simmer, covered, for 15-20 minutes, stirring occasionally. |
| 3 | Serve garnished with croutons. |
Notes
- Recipe can be easily doubled.