10-Minute Tuscan Tomato Soup (from Woman's Day)

1 jar (24 to 26 oz) marinara sauce
1 can (19 oz) cannellini beans, rinsed
1 jar (7 oz) roasted red peppers
2 Tbsp extra-virgin olive oil
1 clove garlic
1-3/4 cups chicken broth
1/4 cup thin strips fresh basil leaves
Freshly ground pepper, to taste

1. Put sauce, beans, oil and garlic in blender or food processor; process until smooth. Pour into medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat.

2. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

Good with parmesan toasts! Sprinkle grated parmesan cheese on sliced French bread. Broil or toast until lightly browned.