Creamy Tuscan Bean Soup

Canned navy beans and tomatoes are combined with Italian seasonings (oregano & basil) in chicken broth, and pureed until smooth.

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Ingredients:

• 1 onion, finely chopped
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 2, 14- or 15-oz cans Navy beans, drained and rinsed
• 1 14 oz can (petite) diced tomatoes
• 1 32 oz box chicken broth
• 2 tbsp dried oregano
• 2 tbsp dried basil
• Dash pepper
• Pinch crushed red pepper flakes
• Parmesan cheese

Method

In a large stock pot, add olive oil and onion; cook 4-5 minutes; add all additional ingredients. Cook on medium-low for 30 minutes. Using a blender or immersion blender, puree soup. Return to stock pot; heat through and serve. Sprinkle each serving with Parmesan cheese.

Notes: If you prefer a heartier soup, you may add 8 oz. cooked Rotini pasta and 2 or 3 "Hot" Italian Turkey Sausages, removed from casing and cooked through.

Number of servings: 8

Submitted By: jamscharer
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