Creamy Tuscan Ranch Soup

14 Reviews
  • Prep 30 m
  • Cook 25 m
  • Total 55 m
Servings: 5

Ingredients

  • 1 can (15 ounces) cannellini beans rinsed, drained
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 russet or Idaho potato diced, peeled
  • 1 small, yellow onion peeled, diced
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper
  • 2 cloves garlic peeled, minced
  • 2½ tablespoons freshly chopped basil
  • 4 cups water
  • 4 medium carrots peeled, diced

Directions

Main Dish

  1. 1. 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.
  2. 2. Transfer half the mixture to a food processor and puree until smooth. Return the puree to the saucepan, and stir until well blended.
  3. 3. Serve immediately.
  4. 4. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews

(14)
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Creamy Tuscan Ranch Soup is rated 4.1 out of 5 by 14.
Rated 5 out of 5 by from Amazing I added ham and ham stock for half of the water and it tasted great.
Date published: 2017-07-11
Rated 4 out of 5 by from Needs a little extra umph! I added ham and ham stock for half of the water and it tasted great.
Date published: 2017-03-16
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