Creamy Tuscan RanchSoup
Ingredients(8)
- 1 can (15 ounces)
cannellini beans rinsed, drained
- 1 seasoning packet or 3 tbsp of shaker seasoning
- 1
russet or Idaho potato, peeled and diced
- 1
small, yellow onion, peeled and diced
- 2 cloves
minced garlic
- 2½ tablespoons
freshly chopped basil
- 4
medium carrots, peeled and diced
kosher salt and ground black pepper, to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
In a 3-quart saucepan set over medium heat, add all the ingredients except salt and pepper, and bring to a boil. Reduce the heat, cover and cook for 20 to 25 minutes until the carrots are tender when pierced with a fork. Remove the soup from the heat and let cool slightly.
- 2
Transfer half of the mixture to a food processor and puree until smooth. Return the puree to the saucepan, and stir until well blended. Season to taste with salt and pepper. Serve hot.
- 3
Serve immediately.
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