Bean & Basil Soup
- Reviews 6
Ready In: 50 mins
Serves: 12
Ingredients
- 4 cups chicken stock
- 1 (28 ounce) can tomatoes, coarsely chopped
- 1 onion, finely chopped
- 1⁄2 teaspoon oregano
- 4 cups cannellini beans (rinsed if canned)
- 2 garlic cloves
- 1⁄2 cup fresh basil
- 2 teaspoons olive oil
- salt and pepper
- 1 cup ditalini (or any small pasta)
- basil leaves, for garnish
Directions
- In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
- In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
- Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
- Garnish with basil and serve.
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