Hot Bean Soup (Zuppa di fagioli picante)

1 Garlic clove, minced
1/8 Teaspoon crushed red pepper flakes
1 Tablespoon olive oil
2 (16 oz) Cans cannellini beans, drained & rinsed
2 Cups cooked fresh cauliflower florets
1 (17 oz) Jar creamy Alfredo sauce
2 Cups chicken stock
2 Tablespoons parsley, chopped
2 Tablespoons basil, chopped
Grated Parmesan cheese
Tuscan herb bread, optional

In pan, lightly saut� garlic and crushed red pepper flake in olive oil. Remove from heat. Coarsely puree beans and cauliflower in food processor or blend. Add bean and cauliflower puree, creamy Alfredo sauce and chicken stock to garlic. Cook over low heat, stirring occasionally until heated through. Add fresh parsley and basil just before serving. Serve with Parmesan cheese and Tuscan herb bread.