Italian Garden Soup With Cream

• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 8 ounces sliced mushrooms
• 1 medium red bell pepper, chopped
• 1 medium zucchini, diced
• 3 garlic cloves, minced
• 3 12 cups chicken broth
• 1 12 cups spaghetti sauce
• 18-14 teaspoon red pepper flakes
• 1 (15 1/2 ounce) can navy beans, rinsed and drained
• 1 -2 cup half-and-half (to taste)
• 14 cup chopped fresh basil
• 12 teaspoon salt
• grated parmesan cheese (optional)

1. Heat Dutch oven over medium-high heat until hot.
2. Add oil and onion.
3. Cook and stir 4 minutes or until translucent.
4. Add mushrooms, pepper, zucchini and garlic.
5. Cook and stir 3 minutes.
6. Add broth, spaghetti sauce and red pepper flakes.
7. Increase heat to high.
8. Bring to a boil.
9. Reduce heat.
10. Cover.
11. Simmer 30 minutes.
12. Add beans, basil and salt.
13. Stir in half-and-half until desired creaminess is reached.
14. Cover.
15. Reduce heat to medium-low.
16. Cook 5 minutes or until heated through.
17. Before serving sprinkle with cheese, if desired.

extra virgin olive oil, onion, mushrooms, red bell pepper, zucchini, garlic, chicken broth, spaghetti sauce, red pepper, navy beans, fresh basil, salt, parmesan cheese

Taken from www.food.com/recipe/italian-garden-soup-with-cream-248910 (may not work)