Tomato and White Bean Soup
Parmesan Cheese Toasts
Ingredients
- 1 onion, chopped
- 2 carrots, sliced
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp crushed red pepper
- 1 (28-oz) can crushed tomatoes with Italian herbs
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 (15-oz) pkg frozen green peas
- 1 (32-oz) carton chicken broth
Instructions
- Cook onion and carrots in hot oil in a large Dutch oven over medium heat 5 minutes or until tender. Add garlic, salt, and red pepper; cook 1 minute.
- Stir in tomatoes, beans, peas, and broth; bring to a boil, reduce heat, and simmer, stirring occasionally, 15 minutes.
Side Dish Ingredients
- 1 cup shredded Parmesan cheese
- ¼ cup butter, softened
- 1 (16-oz) loaf French bread, cut into 1-inch-thick slices
Side Dish Instructions
- Preheat broiler. Stir together cheese and butter; spread on bread slices. Place on a baking sheet. Broil 2 minutes or until toasted.
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