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
Directions:
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:
Source:
Sue Stees, Panera Bread
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