Creamy Tuscan Ranch Soup
- Prep time15 min
- Cook time25 min
- Servings6
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- Notes
- 94% would recommend
Ingredients(8)
cannellini beans rinsed, drained
1 can (15 ounces)
1 seasoning packet or 3 tbsp of shaker seasoning
russet or Idaho potato, peeled and diced
1
small, yellow onion, peeled and diced
1
minced garlic
2 cloves
freshly chopped basil
2½ tablespoons
medium carrots, peeled and diced
4
kosher salt and ground black pepper, to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
In 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.
- 2
Transfer 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.
- 3
Serve immediately.
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