10-Minute Tuscan Tomato Soup With Parmesan Toasts - cooking recipe

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
Parmesan toasts
12 slices French bread
12 teaspoons grated parmesan cheese

Preparation

Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
Pour into medium saucepan along with the broth.
Stirring often, bring to a simmer over medium-high heat.
Remove from heat; stir in basil.
Spoon into bowls; grind pepper on top.
For Parmesan toasts, heat broiler.
Line a baking sheet with foil.
Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
Broil 2-3 minutes until lightly toasted.