Creamy Tuscan Ranch Soup

Rated 4.3/5 based on 17 customer reviews
  • Prep: 30 min
  • Cook: 25 min
  • Total: 55 min
  • Servings: 5

Ingredients (10)

  • 1 can (15 ounces) cannellini beans rinsed, drained
  • 1 russet or Idaho potato diced, peeled
  • 1 small, yellow onion peeled, diced
  • teaspoon black pepper
  • teaspoon crushed red pepper
  • 2 cloves garlic peeled, minced
  • tablespoons freshly chopped basil
  • 4 cups water
  • 4 medium carrots peeled, diced

Steps (4)

  • Step 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.
  • Step 2
    Transfer half the mixture to a food processor and puree until smooth. Return the puree to the saucepan, and stir until well blended.
  • Step 3
    Serve immediately.
  • Step 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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