Chunky tomato-bean soup
Equipment
Ingrediënten
- 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
Instructies
- 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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