Make Monday Night Soup Night with White Bean Parmesan Soup

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

I have an idea for you. One of the easiest ways to make menu planning easier is to assign a theme to each day of the week. Thursday might be pasta night, Friday could be dinner from the grill. It really helps in planning to focus on a theme.

At our house Monday night is soup night. It makes heading into a hectic week that much easier- especially because I often make the soup on a leisurely Sunday afternoon. Great soup is easy to make, and terrific for re-purposing leftovers, too. Many soups freeze well and they’re all perfectly portable for lunch at your desk the next day. Some favorite soup recipes are Italian Wedding Soup with tender little meat balls, Asian Peanut Chicken Soup with a subtle hint of lime, French Onion Soup smothered in cheese and budget friendly White Bean Parmesan Soup. You can see that with so many choices, soup night is never going to get boring. Try making Monday night soup night at your house, too. For these recipes plus more soup night inspiration visit Crisco.com

Directions

1.HEAT oil in heavy large saucepan over medium heat. Add garlic, onion, carrot and celery. Cook and stir about 10 minutes or until vegetables are soft. Add beans, broth, tomatoes, thyme, bay leaf and ham.

2.SIMMER over medium-low heat, stirring occasionally, about 40 minutes until flavors blend and soup slightly thickens.

3.REMOVE bay leaf. Puree soup in blender or food processor. Return to saucepan. Season with salt and pepper. Stir in Parmesan cheese. Ladle soup into bowls; serve with additional Parmesan cheese.

Yield:	serves 6-8

What's Needed:

1/3 cup Crisco® Pure Canola Oil
OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
2 cloves garlic, minced
1 large onion, finley chopped
1 large carrot, finely chopped
1 large celery stalk, finely chopped
3 (15 oz.) cans cannellini beans, rinsed and drained
6 cups chicken broth
1 (14 1/2 oz.) can diced tomatoes
1 tablespoon dried thyme
1 bay leaf
1/4 pound cooked ham, diced
1/3 cup finely grated Parmesan cheese

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Recipe brought
to you by Amy Tobin

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