Comfort food at its best. This Tuscan Bean Soup is so hearty and full of flavor they won't realize they're eating healthy!
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Nicole Crocker
4teaspoonsDried or 2 Tablespoons fresh chopped rosemary
1/2teaspoonRed pepper flakes,if you like it spicy you can add 1 teaspoon
1CupJulienned sun-dried tomatoes in oil,drained
3,16 ounce cansCannellini beans,Drained, rinsed and divided
5CupsChicken or vegetable broth
2TablespoonsOlive oil for sauteeing
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.
*To make this recipe vegetarian use vegetable broth*To make it gluten free either eliminate the pasta or use a gluten free pasta