Back to:  Recipe HomeSoups/Stews Recipes Printable View
Tuscan White Bean Soup
with Italian Croutons
Makes 2 Servings
*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
1Add 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.
2Transfer 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.
3Serve garnished with croutons.
  • Recipe can be easily doubled.