Ingredients Jump to Instructions ↓

  1. 1 jar (24 to 26 oz) marinara sauce (we love Rao's)

  2. 1 can (19 oz) cannellini beans, rinsed

  3. 1 jar (7 oz) roasted red peppers

  4. 2 Tbsp extra-virgin olive oil

  5. 1 clove garlic

  6. 13/4 cups chicken broth

  7. 1/4 cup thin strips fresh basil leaves Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  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. Good served with Parmesan Toasts (recipe follows). 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.


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