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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 2 Tablespoons Butter
- 1 whole Onion, Chopped
- 5 cloves Garic, Minced
- 28 ounces, weight Canned Crushed Tomatoes
- 1 Tablespoon Tomato Paste
- 1 bunch Fresh Basil Leaves
- 32 ounces, fluid Chicken Stock
- 15 ounces, weight Canned Cannellini Beans, Drained
- 1/4 teaspoons Crushed Red Pepper
- Salt And Pepper
- 1/4 cups Heavy Cream (optional)
Method
- Place the butter, onions and garlic in a large sauce pot over medium-low heat. Saute for 5-8 minutes to soften. Stir occasionally.
- Then add the tomatoes, tomato paste, basil leaves, chicken stock, beans, and crushed red pepper. Turn the heat up to medium-high and simmer for 20 minutes, stir occasionally.
- Turn off the heat. Using an immersion blender, puree the the soup until completely smooth. Taste and salt and pepper as needed.
- Then add the cream if desired and stir to combine.
- Serve as is, or pour through a sieve for an even finer creamy texture.
