Heat oil in a soup pot over medium heat. Add peppers and onion; cook until golden. Add half of one can chicken broth, scraping up browned bits. Add garlic and cook until vegetables are tender. Reduce heat; add remaining broth, beans, sauces and pepper. Simmer for 15 to 20 minutes, until slightly thickened. Add salt and pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese, if desired.
Tip: A quick & easy way to thicken bean soup…purée a cup of soup in a blender or even mash it in a bowl, then stir it back into the soup pot.
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