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Creamy Tuscan Ranch Soup

  • Servings: 5
  • Prep time: 30m
  • Cook time: 25m
  • Total time: 55m
  • Categories: Winter 
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Ingredients

  • 4 cups water
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 small yellow onion, peeled and diced
  • 4 medium carrots, peeled and diced
  • 1 russet or Idaho potato, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2½ tablespoons freshly chopped basil
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper

Instructions

In a 3-quart saucepan, add all the ingredients and over a medium heat 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.

Transfer half the mixture to a food processor and puree until smooth. Return the puree to the saucepan, and stir until well blended.

Serve immediately.

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