Tomato & White Bean Soup With Garlic Bread

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 large onion, finely chopped
• 1 jar Bertolli® Tomato & Basil Sauce
• 2 cans (14-1/2 oz. ea.) chicken broth
• 1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 package (12 oz.) frozen garlic bread, prepared according to package directions

Directions

1. Heat Olive Oil in 6-quart saucepot over medium-high heat and cook onion, stirring occasionally, 5 minutes or until onion is tender. Stir in Sauce, broth, beans, salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes. To serve, ladle soup into bowls and garnish with garlic bread, cut into 1-inch slices.