1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 T.  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

Calories: 296

Fat: 14g

Fiber: 9g

 

 

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.