Preparation time: 10 min
Cooking time: 30 min
1 tablespoon olive oil
1 cup thinly sliced carrot
1/2 cup diced onion
2 teaspoons finely chopped garlic
3 cups (24 fluid ounces) chicken or vegetable broth
1 container (15 ounces) BUITONI, Refrigerated Arrabbiata Sauce
2 cans (15 ounces each) cannellini or small white beans, drained
1/4 cup (1 ounce) BUITONI, Refrigerated Freshly Shredded Parmesan Cheese (optional)
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.
Serving Size: 4