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10-Minute Tuscan Tomato Soup

Serves 4
Active: 5 min/Total: 10 min

Good served with Parmesan Toasts (recipe follows).

1 jar (24 to 26 oz) marinara sauce (we love Rao’s)
1 can (19 oz) cannellini beans, rinsed
1 jar (7 oz) roasted red peppers
2 Tbsp extra-virgin olive oil
1 clove garlic
1 3/4 cups chicken broth
1/4 cup thin strips fresh basil leaves Freshly ground pepper, to taste

1. Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat.

2. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

Per serving (without toasts): 296 cal, 11 g pro, 38 g car, 9 g fiber, 14 g fat (2 g sat fat), 0 mg chol, 1,596 mg sod

Parmesan Toasts
Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.


Comments on: "10-Minute Tuscan Tomato Soup" (1)

  1. tegdirb92 said:

    what a delicious combination!! So good on a cold autumn day. Have a great Thursday.

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