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Cannellini Soup with Basil Toast


Thursday, January 01, 2004
Cannellini Soup:

2/3 C. drained oil-packed sun-dried tomatoes, chopped reserving 4 T. oil
2 C. sliced fresh mushrooms
2 T. chopped fresh basil
3 cloves garlic, minced
8 C. canned chicken or vegetable broth
1 C. bow-tie pasta
2 15-oz. cans cannellini beans, rinsed and drained
2 7-oz. jars roasted red peppers, drained and chopped

Basil Toast:
4 T. olive oil
2 T. chopped fresh basil
2 large garlic cloves, minced
8-12 1/2 inch slices from Panera sourdough baguette
Cannellini Soup:

In a large heavy soup pot, heat the 4 T. of oil from the sun-dried tomatoes over medium heat. Add mushrooms and saute 3 or 4 minutes. Add basil and garlic and cook one minute. Add broth and sun-dried tomatoes. Increase heat and bring broth to a boil. Add pasta bows, cover and boil pasta about 5 minutes. Mix in cannellini beans and peppers. Reduce heat; simmer uncovered 5-8 minutes until pasta is done, but not mushy. Season with salt and pepper to taste. Serve with Basil Toast

Basil Toast:

Preheat broiler. Mix oil, basil and garlic in small saucepan over low heat for about 2 minutes. Season with salt and pepper to taste. Arrange bread slices on foil-lined baking sheet. Broil until golden, about 1 minute. Turn toasts. Brush with the herbed oil mixture. Broil toasts until golden and crisp, about 1 minute. Serve warm with soup.
Nutrition Facts:
Sue Stees, Panera Bread
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