Tomato & White Bean Soup With Garlic Bread


  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 large onion, finely chopped
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 2 cans (14.5 oz. ea.) chicken broth
  • 1 can (19 oz.) cannellini beans [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


  1. Heat Olive Oil in large 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.