Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Onion, diced
- 4 cloves Garlic, minced
- 1 tsp Cento Italian Seasoning
- 1 tbsp Cento Vegetable Paste in a Tube
- 1 jar Cento Roasted Peppers (24 oz), drained & diced
- 4 cups Cento Organic Vegetable Stock
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1 tbsp Cento Balsamic Vinegar of Modena
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 1 cup Milk
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot over medium heat, warm olive oil. Add onion, garlic, Italian seasoning, red pepper flakes, salt, and pepper, then cook for about 5 minutes, stirring frequently. Stir in tomato paste and cook until fully incorporated. Add red peppers, vegetable stock, tomatoes, balsamic vinegar, and cannellini beans, then bring to a simmer and cook for 15 to 20 minutes, stirring occasionally. Stir in milk, then remove from the heat and partially puree with an immersion blender until as smooth. Serves 6.
