White Bean Soup with Rosemary and Basil

This is super quick and easy and delicious! It's kind of like a tomato soup with rosemary flavor. It has mild spice from the pepper flakes, but if you're worried about it you can omit and it's still tasty. If you use fresh rosemary you can sprinkle the leftovers around your house for aromatic purposes.

White Bean Soup with Rosemary and Basil

1 can white beans, rinsed and drained

1 cup chicken broth

1/2 marinara sauce (or bruschetta, or something else tomato-y)

2 large cloves garlic, minced or pressed

1/8 cup packed fresh basil or 1/2 tsp dried

1 tsp fresh minced rosemary or 1/3 tsp dried

1/8 tsp red pepper flakes

Puree all ingredients together in a blender until smooth.

Pour into pan; bring to a simmer.

Simmer, partially covered, 5-7 minutes, stirring frequently.

Makes about 4 cups (ie 2 adult servings)

Another note: if you don't like uniformly smooth soup, you can reserve some beans and maybe tomato chunks to stir in after pureeing.