Creamy Tuscan Ranch Soup
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
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
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.
Step 3Serve immediately.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(0 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now