https://tops.ads.webstophq.com/Recipes/Detail/7773/
Yield: 6 servings
Preparation Time: 10 min; Cook: 10 min
2 | Tablespoons | olive oil | |
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1/2 | cup | diced shallots OR onion | |
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1/4 | teaspoon | dried red pepper flakes | |
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1 | can | (15 ounce) Contadina Tomato Sauce | |
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1 | can | (14.5 ounce) Contadina Diced Tomatoes, not drained | |
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1 | can | (15 ounce) cannellini beans, rinsed and drained | |
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1 | can | (14 .5 ounce) reduced sodium chicken broth | |
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1/4 | teaspoon | ground black pepper | |
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Chopped fresh basil (optional) | |||
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Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
Top with fresh basil before serving, if desired.
Recipe and photo courtesy of Contadina/Del Monte Foods
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/7773/
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