Spicy White Bean Soup

1 tablespoon extra virgin olive oil

1 cup thinly sliced carrot

1/2 cup diced onion

2 teaspoons finely chopped garlic

1 teaspoon crushed red pepper flakes

3 cups (24 fluid ounces) chicken or vegetable broth

1 container (15 ounces) BUITONI Refrigerated Marinara Sauce

2 cans (15 ounces each) cannellini or small white beans , drained

1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

HEAT oil in large saucepan over medium-high heat. Add carrot, onion and garlic; cook, stirring occasionally, for 2 minutes.

ADD broth and sauce; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes or until carrot is tender. Add beans; cook for an additional 5 minutes.

TOP with cheese.

Zinfandel