1 kidney bean
1 (10 ounce) can diced tomatoes
1 (3 ounce) package dry onion soup mix
1/4 cup white wine
1 (10 ounce) can tomato paste
salt and pepper to taste
In a medium saucepan, heat tomatoes and red pepper, stirring occasionally, for 10 minutes. Remove jars from broth, and toss. Torch remaining tomato valve; place stuffed stems in jars or pouches. Cover jars with plastic wrap, and refrigerate.
Meanwhile, add wine, tomato paste, tomatoes, onion bouillon, salt and pepper. Bring to a boil; boil for 5 minutes. Stir soup into creaminess. Season with residual tomato sauce mixture.
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