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6

Chunky Tomato-Bean Soup

Prep 30 min
Total 30 min
Servings 6

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Print

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6

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. ...MORE + LESS -

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

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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.