Versatile Blended Cannellini Soup

For the past six months or so I've been playing around with blended cannellini soup not only because it's (typically) a super cheap and easy meal but also because there are so many directions you can take it. Here are two of my favorites!










Southwest Italian Blended Cannellini Soup

Ingredients:

2 cans drained (and washed) cannellini beans
1 can Progresso (or similar) Light Southwest Vegetable (noodle-less) soup
2 cans stock (or 1 1/2 can water)
1 onion, diced
2 tablespoons minced garlic
1 pinch of red pepper flakes
2 shakes each of Oregano and Basil (or an Italian spice blend)
Mexican Chili Powder
Olive Oil
Garlic salt/pepper/salt to taste

Directions:

Begin by sauteing the onions with a sprinkle of chili powder and olive oil in a dutch oven or stock pot. When soft, add the rest of the ingredients (adjust water/stock to whatever thickness you prefer). Cook on medium heat for 15 minutes. Remove from heat and blend completely with an immersion blender (my favorite kitchen appliance). Adjust garlic salt/salt/pepper to taste. Serve with a drizzle of olive oil, ground pepper, and crusty bread.

Blended Tomato Cannellini Soup

Ingredients:

2 cans cannellini beans, strained and washed
1 can Campbells Tomato Soup
1 onion, diced
Mexican chili powder
Olive Oil
Garlic, minced (however much you prefer)
2 cups stock or water
1/4 cup ricotta cheese
Salt/Pepper to taste
Oregano/Basil to taste

Directions:

Saute onions and a pinch or two of chili power with olive oil in a dutch oven or stock pot till soft. Add the rest of the ingredients (except ricotta cheese!). Cook on medium heat for 15 minutes. Remove from heat and blend with an immersion blender. Add salt to taste. Serve with a dollop of ricotta in the center, a drizzle of olive oil, and ground pepper.

EXTRA:

Grilled Cheese Croutons

I know these have become super fashionable but I'm still a fan--especially with these soups. Just make a grilled cheese sandwich like normal (however you prefer, though good cheese and crusty bread helps). Let cool, and with a sharp knife slice into crouton-sized bits. Heat in the oven for a minute or so before serving with either soup.