Ingredients for Bean Basil Soup
- 6 cups chicken stock
- 1 (28 ounce) can crushed tomatoes
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 2 garlic cloves, peeled
- 1/2 cup fresh basil leaves, packed
- 1/4 cup olive oil
- salt and pepper to taste
- 1 cup ditalini
- fresh basil leaves, for garnish
- 1 cup pasta cooking water, reserved
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How to Make Bean Basil Soup
- Heat the chicken stock in a large saucepan over medium heat. Bring to a boil.
- Add the crushed tomatoes, chopped onion, and oregano. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add the rinsed and drained cannellini beans. Continue to simmer until the onion is tender, about another 10 minutes.
- While the soup simmers, prepare the basil mixture: In a blender or food processor, combine the garlic, basil, and olive oil. Blend until smooth.
- Using a slotted spoon, transfer about half of the beans and some of the soup's vegetables to the blender. Process until smooth.
- Stir the basil puree back into the soup in the saucepan.
- Cook pasta according to package directions, reserving about 1 cup of pasta cooking water.
- Stir the cooked pasta into the soup. Season generously with salt and pepper to taste.
- If the soup is too thick, add a little pasta cooking water at a time until you reach your desired consistency.
- Garnish with fresh basil leaves and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
2g
Carbs
9g
