Ingredients for 10 Minute Tuscan Tomato Soup With Parmesan Toasts
- 28 ounces canned crushed tomatoes
- 1 (15-ounce) can cannellini beans
- 1/2 cup chopped roasted red peppers
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 cups chicken broth
- 1/4 cup chopped fresh basil
- Freshly ground black pepper, to taste
- 12 thin slices French bread
- 12 teaspoons grated Parmesan cheese
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How to Make 10 Minute Tuscan Tomato Soup With Parmesan Toasts
- 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.
- Blend until completely smooth.
- Pour the blended soup into a medium saucepan and add 2 cups vegetable broth.
- Bring to a simmer over medium-high heat, stirring frequently, for about 5 minutes.
- Remove from heat and stir in 1/4 cup chopped fresh basil.
- Season generously with freshly ground black pepper.
- While the soup simmers, prepare the Parmesan toasts (see instructions below).
- Ladle the soup into bowls and serve immediately with Parmesan toasts.
- **Parmesan Toasts Instructions:**
- Preheat your broiler.
- Line a baking sheet with aluminum foil.
- Arrange 12 thin slices of bread on the prepared baking sheet.
- Sprinkle each slice with 1 teaspoon of grated Parmesan cheese.
- Broil for 2-3 minutes, or until the cheese is melted and lightly golden brown. Watch carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
132 g
Sugar
71g
Fat
19g
Carbs
52g
