10-Minute Bean Soup

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 12 teaspoon crushed red pepper flakes
• 6 cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 14 cup sour cream
• 14 cup fresh cilantro, minced

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add garlic and crushed red pepper; saute 30 seconds.
3. Add broth and next 4 ingredients.
4. Cover and cook 10 minutes, stirring occasionally.
5. Ladel soup into bowls.
6. Garnish with sour cream and cilantro, if desired.

extra virgin olive oil, garlic, red pepper, chicken broth, tomatoes, kidney beans, pinto beans, sour cream, fresh cilantro

Taken from www.food.com/recipe/10-minute-bean-soup-495839 (may not work)