10-Minute Tuscan Tomato Soup With Parmesan Toasts |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This soup is good served with parmesan toasts. Recipe is from Woman's Day. Ingredients:
1 (24 -26 ounce) jar marinara sauce |
1 (19 ounce) can cannellini beans, rinsed |
1 (7 ounce) jar roasted red peppers |
2 tablespoons extra virgin olive oil |
1 garlic clove |
1 3/4 cups chicken broth |
1/4 cup fresh basil (thin strips) |
fresh ground pepper, to taste |
12 slices french bread |
12 teaspoons grated parmesan cheese |
Directions:
1. Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
2. Pour into medium saucepan along with the broth.
3. Stirring often, bring to a simmer over medium-high heat.
4. Remove from heat; stir in basil.
5. Spoon into bowls; grind pepper on top.
6. For Parmesan toasts, heat broiler.
7. Line a baking sheet with foil.
8. Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
9. Broil 2-3 minutes until lightly toasted.
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