Recipe Name White Bean Soup with Tomatoes and Basil Submitted by dbcarlson Recipe Description Quantity 12 Quantity Unit cups Prep Time (minutes) 5 Cook Time (minutes) 20 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 1/2 cup, chopped Onion, chopped 2 clove garlic minced 1 tablespoon olive oil 4 cups chicken broth, fat free, low sodium 4 cups (8 fl oz) water 3 1/2 cups Cannellini beans, canned, 4 cans 3 medium (2-1/4" to 3-1/4" dia.) potatoes cubed 1/2 teaspoon oregano, dried 1 medium whole (2-3/5" dia) Tomatoes chopped 4 tablespoons basil, fresh, chopped 1 dash salt to taste 1 dash black pepper Steps Sequence Step 1 In a Dutch oven over medium heat, saute the onions and garlic in the oil for 1 minute. Add the broth, water, beans, potatoes and oregano. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. 2 Puree about three-fourts of the soup in a blender or food processor. Pour the puree back into the pot and heat through. Add salt and pepper to taste. Stir in the tomatoes and basil.