Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
| Main | Tomato Basil White Bean Soup |
|
| Tomato Basil White Bean Soup submitted by Mom Johnson |
|
|
Description
With fresh veggies, a lot of flavor and white beans for extra protein, this Fall soup is something even my husband likes! Use your own homegrown tomatoes and maybe serve with grilled cheese sandwiches.
|
Directions
In a large pot, heat the oil and butter over medium heat until butter is melted and sizzling a bit. Add the onions and cook for 3-4 minutes, stirring occasionally until softened.
Add the garlic, pesto and Italian seasoning and cook for another minute.
Add the chicken broth, tomatoes, white beans, carrots, brown sugar, salt and pepper and bring the mixture to a boil. Reduce heat to a simmer, cover and cook for 20-25 minutes or until the carrots are tender.
Remove the cover and add the basil leaves. Using an immersion blender puree the soup until smooth.
Add the half and half and stir to incorporate. Garnish with Feta cheese, fresh basil leaves and freshly ground pepper. Serves 6-8
Send to a Friend
Printable Version
|
|
|
Ingredients
 1 T. olive oil
1 T. butter
1 medium sweet onion, chopped
3 cloves garlic, chopped
2 T. purchased or homemade pesto
1 tsp. Italian seasoning
3 cups chicken broth
2 (15 oz.) cans fire-roasted diced tomatoes
1 (14 oz.) can white beans, drained
2 medium carrots, peeled and chopped
1 T.brown sugar
1 tsp. salt
1/4 tsp. ground pepper
1/4 cup fresh basil leaves, packed
1//2 cup half and half
|
|
|
|
|
