Prep time 10 minutes

Cook time 10 minutes


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


  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.

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