Heat 2 tablespoons olive oil in large soup pot and add 1 diced onion and 4 minced garlic cloves. Saute 3-5 minutes.
Add 6 cups chicken broth, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh oregano...
...and 1 (28 oz.) can diced tomatoes and 1 (28 oz.) can drained and rinsed cannellini beans. Season with salt and pepper, bring to a boil and simmer for 10 minutes.
Do something fun while the soup simmers...like work on your blog!
Scoop out all the chunky stuff (the onions, beans, tomatoes) and transfer to a blender.
Blend to a desired consistancy...I like it mostly smooth.
Return the blended mixture to the soup pot and add 3/4 cup Ditalini pasta (tiny tubes). Simmer for about 15 minutes, until the pasta is tender.
Serve with parmesan and crusty bread.
No comments:
Post a Comment