Prep time 10 min.

Cook time 10 min.


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® Fat Free & Lower Sodium Chicken Broth

1/4 tsp. ground black pepper

Chopped fresh basil, optional


  1. Heat olive 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. Puree in saucepan with a hand-held immersion blender or puree 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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