Ingredients (8)
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cannellini beans rinsed, drained 1 can (15 ounces)
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russet or Idaho potato, peeled and diced 1
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small, yellow onion, peeled and diced 1
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minced garlic 2 cloves
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freshly chopped basil 2½ tablespoons
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medium carrots, peeled and diced 4
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kosher salt and ground black pepper, to taste
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
Steps (3)
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1In 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.
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2Transfer 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.
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3Serve immediately.
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