Comfort food at its best. This Tuscan Bean Soup is so hearty and full of flavor they won't realize they're eating healthy!
Course Appetizer
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6people
Calories 235kcal
Author Nicole Crocker
Ingredients
1Medium onion,chopped
6ClovesGarlic,chopped
4teaspoonsDried or 2 Tablespoons fresh chopped rosemary
2Bay leaves
1/2teaspoonRed pepper flakes,if you like it spicy you can add 1 teaspoon
1CupJulienned sun-dried tomatoes in oil,drained
2Medium carrotsChopped
3,16 ounce cansCannellini beans,Drained, rinsed and divided
5CupsChicken or vegetable broth
2TablespoonsOlive oil for sauteeing
2CupsPasta shells,optional
Instructions
Cook pasta (if using) according to package directions and set aside.
In a large sauce pan heat oil over medium heat. Add onion, garlic, rosemary, carrots, and red pepper flakes. Sautee for 2-3 minutes. Add 3 C broth, tomatoes, 1 1/2 cups of beans and bay leaves. Bring to a boil then reduce heat, cover and simmer for 7-10 minutes.
Pour soup into a blender or food processor and puree for 2-3 minutes until smooth.
You may need to do this in batches depending on the size of your machine.
Pour puree back into sauce pan add 1-2 more cups of broth to thin soup. Add remaining beans and pasta. Heat through and serve.
Notes
*To make this recipe vegetarian use vegetable broth*To make it gluten free either eliminate the pasta or use a gluten free pasta