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Chunky Tomato-Bean Soup
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Prep Time:
30 minutes
Total Time:
30 minutes
Italian-inspired soup with cannellini beans and sun-dried tomatoes, ready in just 30 minutes.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 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)
Instructions:
  • In a 3-quart saucepan, warm oil over medium heat. Saute onions and carrots for about 5 minutes until softened, stirring occasionally.
  • Add all the remaining ingredients except for the cheese to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 10 to 15 minutes, stirring occasionally until the vegetables are tender. Serve each portion topped with cheese.

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