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Chunky Tomato-Bean Soup

Name: Chunky Tomato-Bean Soup
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
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)

Prep 30 min
Total 30 min
Servings 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.

September 8, 2011

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.