Ingredients: 1 jar (24 to 26 oz) marinara sauce
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
Directions:
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 Toast:
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.
