1 jar (24 to 26 oz) marinara sauce
1 can (19 oz) cannellini beans, rinsed
1 jar (7 oz) roasted red peppers
2 T.Â extra-virgin olive oil
1 clove garlic
1 3/4 C. chicken broth
1/4 C. thin strips fresh basil leaves
Freshly ground pepper, to taste
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. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.
Yield: 4 servings
Parmesan Toasts:Â Â 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.