Ingredients
-
2 tablespoons olive oil
-
½ cup diced shallots or onion
-
¼ teaspoon dried red pepper flakes
-
1 (15 ounce) can Contadina® Tomato Sauce
-
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
-
1 (15 ounce) can cannellini beans, rinsed and drained
-
1 (14.5 ounce) can reduced sodium chicken broth
-
¼ teaspoon ground black pepper
-
1 teaspoon Chopped fresh basil
Directions
-
Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
-
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.
-
Top with fresh basil before serving, if desired.
Nutrition Facts (per serving)
141 | Calories |
5g | Fat |
19g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 141 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 1mg | 0% |
Sodium 640mg | 28% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 5g | 18% |
Total Sugars 2g | |
Protein 6g | 11% |
Vitamin C 1mg | 1% |
Calcium 27mg | 2% |
Iron 1mg | 7% |
Potassium 48mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.