Bean & Basil Soup

Name: Bean & Basil Soup
Ingredients: 4 cups chicken stock; 1 (28 ounce) can tomatoes, coarsely chopped; 1 onion, finely chopped; 1/2 teaspoon oregano; 4 cups cannellini beans (rinsed if canned); 2 garlic cloves; 1/2 cup fresh basil; 2 teaspoons olive oil; salt and pepper; 1 cup ditalini (or any small pasta); basil leaves, for garnish

11 ingredients

4 steps

Ingredients

4 cups chicken stock
1 (28 ounce) can tomatoes, coarsely chopped
1 onion, finely chopped
1/2 teaspoon oregano
4 cups cannellini beans (rinsed if canned)
2 garlic cloves
1/2 cup fresh basil
2 teaspoons olive oil
salt and pepper
1 cup ditalini (or any small pasta)
basil leaves, for garnish

Directions

1

In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
2

In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
3

Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
4

Garnish with basil and serve.