Roasted Red Pepper & Tomato Soup

Was introduced to this dish at a family gathering and fell in love with it. Easy and delicious . . . what more could you ask?

Puree in blender:
1/2 jar marinara sauce (24-26 oz.)
1 can white beans, drained
1 jar roasted red peppers (7 oz.)
2 T. olive oil
1 clove garlic

Heat:
1 can chicken broth
Remaining 1/2 jar marinara sauce.

Add blended red sauce and 1/4 c. basil. Top with Parmesan cheese.

(I found my roasted red peppers at a dollar store. Great price!)