10 Minute Tuscan Tomato Soup With Parmesan Toasts Recipe

Ingredients for 10 Minute Tuscan Tomato Soup With Parmesan Toasts

• Marinara Sauce
• Cannellini Beans
• Roasted Red Peppers
• Extra Virgin Olive Oil
• Garlic Clove
• Chicken Broth
• Fresh Basil
• Fresh Ground Pepper
• French Bread
• 1 teaspoon grated Parmesan cheese per bread slice (approximately 12 teaspoons total)

How to Make 10 Minute Tuscan Tomato Soup With Parmesan Toasts

1. Combine 28 ounces canned crushed tomatoes, 1 (15-ounce) can cannellini beans (drained and rinsed), 1/2 cup chopped roasted red peppers, 2 tablespoons olive oil, and 2 cloves minced garlic in a blender or food processor.
2. Blend until completely smooth.
3. Pour the blended soup into a medium saucepan and add 2 cups vegetable broth.
4. Bring to a simmer over medium-high heat, stirring frequently, for about 5 minutes.
5. Remove from heat and stir in 1/4 cup chopped fresh basil.
6. Season generously with freshly ground black pepper.
7. While the soup simmers, prepare the Parmesan toasts (see instructions below).
8. Ladle the soup into bowls and serve immediately with Parmesan toasts.
9. **Parmesan Toasts Instructions:**
10. Preheat your broiler.
11. Line a baking sheet with aluminum foil.
12. Arrange 12 thin slices of bread on the prepared baking sheet.
13. Sprinkle each slice with 1 teaspoon of grated Parmesan cheese.
14. Broil for 2-3 minutes, or until the cheese is melted and lightly golden brown. Watch carefully to prevent burning.