Serves 6

Prep time 10 minutes

Cook time 10 minutes

Ingredients

2 Tbsp. olive oil
1/2 cup diced shallots or onion
1/4 tsp. dried red pepper flakes
1 can (15 oz.) Contadina® Tomato Sauce
1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
1 can (15 oz.) cannellini beans, rinsed and drained
1 can (14.5 oz.) College Inn® 40% Less Sodium Chicken Broth
1/4 tsp. freshly ground black pepper
Chopped fresh basil, optional

Directions

  1. Heat oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.

  2. Stir in remaining ingredients, except basil.  Purée in saucepan with a hand-held immersion blender or purée in batches in a blender or food processor. Return to saucepan and heat through.

  3. Top with fresh basil before serving, if desired.

Try These Other Delicious Recipes

View All Recipes

Fettuccine with Roasted Red Pepper Tomato Sauce

Cook Time: 25 mintues

View Recipe

Garden Vegetable Pasta Bake

Cook Time: 30 minutes

View Recipe

One-Pot Tomato-Basil Pasta

Cook Time: 30 minutes

View Recipe

Oven-Baked Meatballs

Cook Time: 20 minutes

View Recipe

Pasta with No-Cook Caprese Sauce

Cook Time: 15 minutes

View Recipe

Quick Chicken Mozzarella

Cook Time: 30 minutes

View Recipe