Rich, homemade tomato soup with cannellini beans, shallots, and a bit of heat is blended for a creamy, delicious bowlful that's ready to serve in less than 30 minutes.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
141 Calories
Recipe Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Step 2
Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
Step 3
Top with fresh basil before serving, if desired.
Ingredients
2 tablespoons olive oil
¼ teaspoon ground black pepper
1 teaspoon chopped fresh basil
¼ teaspoon dried red pepper flakes
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can CONTADINA® Tomato Sauce
½ cup diced shallots or onion
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
