Italian Garden Soup With Cream

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 8 ounces sliced mushrooms
• 1 medium red bell pepper, chopped
• 1 medium zucchini, diced
• 3 garlic cloves, minced
• 3 1/2 cups chicken broth
• 1 1/2 cups spaghetti sauce
• 1/8-1/4 teaspoon red pepper flakes
• 1 (15 1/2 ounce) can navy beans, rinsed and drained
• 1 -2 cup half-and-half (to taste)
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• grated parmesan cheese (optional)

Recipe

• 1 heat dutch oven over medium-high heat until hot. add oil and onion. cook and stir 4 minutes or until translucent. add mushrooms, pepper, zucchini and garlic. cook and stir 3 minutes.
• 2 add broth, spaghetti sauce and red pepper flakes. increase heat to high. bring to a boil. reduce heat. cover. simmer 30 minutes.
• 3 add beans, basil and salt. stir in half-and-half until desired creaminess is reached. cover. reduce heat to medium-low. cook 5 minutes or until heated through.
• 4 before serving sprinkle with cheese, if desired.