Ingredients
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1 tablespoon Olive Oil
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1 large Onion
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2 medium Carrots
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1⁄3 cup oil-packed sun-dried Tomato
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2 cans (15 oz each) Cannellini Beans
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2 cans (14.5 oz each) diced Tomato
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1 carton (32 oz) Chicken broth
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1⁄4 teaspoon dried Thyme
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1⁄8 teaspoon Black Pepper
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1⁄2 cup shredded Asiago Cheese
Directions
Steps
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1
Done
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In 4-quart saucepan, heat oil over medium heat. Add onion and carrots; cook about 5 minutes, stirring occasionally, until softened. |
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2
Done
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Add remaining ingredients except cheese. Heat to boiling. Reduce heat; cook uncovered 10 to 15 minutes or until vegetables are tender. Top each serving with cheese. |
