Hot Bean Soup

• 2 cans cannellini beans 16 oz. ea.,or white kidney beans, rinsed and drained
• 10 ounces frozen cauliflower 1 package, cooked and drained
• 1 Tbsp. Bertolli(R) ClassicoTM Olive Oil
• 1 clove garlic finely chopped
• 1/8 teaspoon crushed red pepper flakes
• 1 jar Bertolli(R) Alfredo Sauce
• 2 cups chicken broth
• 2 tablespoons fresh basil leaves chopped
• 2 tablespoons finely chopped fresh parsley

1. Coarsely puree beans and cauliflower in food processor or blender; set aside.
2. Heat Olive Oil in 3-quart saucepan over medium-high heat and cook garlic and red pepper flakes 30 seconds. Stir in pureed bean mixture, Sauce and broth. Reduce heat to low and simmer, stirring occasionally, 20 minutes or until heated through. Stir in basil and parsley. Garnish, if desired, with grated Parmesan cheese.

cannellini beans, cauliflower, garlic, red pepper, alfredo sauce, chicken broth, fresh basil, fresh parsley

Taken from www.yummly.com/recipe/Hot-bean-soup-297364 (may not work)