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Chunky Tomato-Bean Soup

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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For a satisfying soup with an Italian twist, try this recipe featuring Progresso cannellini beans and sun-dried tomatoes. It's ready to serve in half an hour.
Created Sep 8, 2011
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 medium carrots, chopped (1 cup)
  • 1/3 cup sun-dried tomatoes in oil, cut into thin strips
  • 2 cans (15 oz each) Progresso cannellini beans, undrained
  • 2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
  • 1 carton (32 oz) Progresso chicken broth (4 cups)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup shredded Asiago cheese (2 oz)

Steps

  •  
    1
    In 3-quart saucepan, heat oil over medium heat. Cook onion and carrots in oil about 5 minutes, stirring occasionally, until softened.
  •  
    2
    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.

Nutrition Information

No nutrition information available for this recipe
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