Prep:
15 min
|
Cook:
20 min
Creamy Tuscan Ranch Soup
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
Rated 4.3684/5
based on 19 customer reviews
Ingredients (8)
-
1 can (15 ounces) cannellini beans rinsed, drained
-
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet -
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
Steps (3)
-
Step 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.
-
Step 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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Step 3Serve immediately.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Creamy Tuscan Ranch Soup
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
Ingredients (8)
-
1 can (15 ounces) cannellini beans rinsed, drained
-
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet -
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
Creamy Tuscan Ranch Soup
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
