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Chunky tomato-bean soup

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Equipment

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 medium carrots chopped (1 cup)
  • ⅓ cup sun-dried tomatoes in oil cut into thin strips
  • 2 cans 15 oz each cannellini beans, undrained
  • 2 cans 14.5 oz each diced tomatoes with basil, garlic and oregano, undrained
  • 1 carton 32 oz chicken broth
  • ¼ teaspoon dried thyme leaves
  • ⅛ teaspoon pepper
  • ½ cup shredded Asiago cheese 2 oz

Instructions

  • In 3-quart saucepan, heat oil over medium heat.
  • Add onion and carrots; cook about 5 minutes, stirring occasionally, until softened.
  • Stir in remaining ingredients except cheese.
  • Heat to boiling.
  • Reduce heat; cook uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender.
  • Top individual servings with cheese.

Notes / Tips / Wine Advice:

Quick Variation:

To make this recipe meatless, use vegetable broth in place of chicken broth.

Nutritional Information

Calories: 330 kcal
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Course Cheese / One Pot Dinner / Soup / Vegetables
Diets Vegetarian