Italian Garden Soup With Cream

Submitted by cookCol

"From the August/September Easy Home Cooking magazine...I've made this twice in the last two weeks. I used less than the amount of cream called for and it was delicious, and so easy."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 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)

directions

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.