10-Minute Tuscan Tomato Soup With Parmesan Toasts

• 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

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

marinara sauce, cannellini beans, red peppers, extra virgin olive oil, garlic, chicken broth, fresh basil, fresh ground pepper, parmesan toasts, bread, parmesan cheese

Taken from www.food.com/recipe/10-minute-tuscan-tomato-soup-with-parmesan-toasts-213395 (may not work)