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
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
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.
Sue Stees, Panera Bread
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