TOMATO & WHITE BEAN SOUP WITH GARLIC BREAD
- Makes 10 (1-cup) servings
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- prep time: 15 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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1 Tbsp. Bertolli® Classico™ Olive Oil
1 large onion, finely chopped
1 jar Bertolli® Tomato & Basil Sauce
2 cans (14-1/2 oz. ea.) chicken broth
1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
1/4 tsp. salt
1/4 tsp. ground black pepper
1 package (12 oz.) frozen garlic bread, prepared according to package directions
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Directions:
- Heat Olive Oil in 6-quart saucepot over medium-high heat and cook onion, stirring occasionally, 5 minutes or until onion is tender. Stir in Sauce, broth, beans, salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes. To serve, ladle soup into bowls and garnish with garlic bread, cut into 1-inch slices.
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