1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, finely minced
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon dried basil
2 tablespoons tomato paste
2 (14.5oz) cans diced tomatoes with basil, garlic and oregano (do not drain)
1 (15oz) can Mrs. Grimes® White Kidney Beans (drained, rinsed)
2 1/2 cups vegetable broth
1/2 teaspoon cracked black pepper
15 thin slices French baguette
3 tablespoons extra virgin olive oil
1 clove garlic, cut in half
3 tablespoons shredded Parmesan cheese
1/4 cup thinly sliced fresh basil
In large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Stir in onion; cook 5 to 6 minutes or until lightly browned and tender, stirring occasionally. Stir in garlic, Italian seasoning, dried basil and tomato paste. Stir until mixed. Remove from heat. Place tomatoes, beans and onion mixture in blender container. Cover and blend on High 30 to 45 seconds or until smooth. Pour into same pan. Stir in broth and pepper. Bring to a boil. Reduce heat to medium-low. Cover; simmer 10 minutes.
Meanwhile, heat oven to 425°F. Brush baguette slices with some of the extra virgin olive oil. Place on cookie sheet oil side down. Bake 5 minutes or until light brown. Brush tops with some oil and turn over. Rub with garlic clove and sprinkle with cheese. Bake 3 to 5 minutes longer or until crisp and golden brown.
Serve soup with baguette crostini, a drizzle of extra virgin olive oil and basil.