HOTLINE: Sunday, Jan. 15

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PF Chang's Rock & Roll Marathon
Brittney Shipp was live out at the PF Chang's Rock & Roll Marathon.  For more information go to

Running Pain
For more information on EVDI Medical Imaging, located at 1125 E Southern Ave., Suite 200 in Mesa, call 480-545-8119 or go to

Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call 602-264-9806

Wally's Weekly Car Review
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Barret Jackson Adrenaline Driving Experience
For more information on the Adrenaline Driving Experience call 702-272-4120 or go to

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit

Chef Laura Slama
To contact Chef Laura Slama go to or  You can also call her at 480-460-2102 or email her at

Cannellini Bean and Fire Roasted Tomato Soup with Parmesan Wafers
Yield about 1 quart

1T Olive Oil
2- 14oz cans Cannellini Beans, drained
1- 14 oz can Fire-roasted diced tomatoes
1 clove minced garlic
2-3 c chicken or vegetable stock
chopped oregano
kosher salt
black pepper
1/2 c. parmesan cheese

1. In saucepan over medium heat, cook garlic until aromatic.  Add tomatoes, beans and vegetable stock, bring to boil, then simmer, covered for about 20 minutes.
2. While soup is simmering, prepare Parmesan wafer.  Sprinkle cheese on a Silpat (silicone baking sheet) or parchment lined and sprayed sheet tray in a thin layer.  Bake in a preheated 375 degree oven until golden, about 8 minutes.  Allow to cool, then gently break into irregular pieces.
3. Purée about 3/4 of mixture using an immersion blender, blender or food processor.  Do not puree remaining 1/4 of mixture for texture.  Return to saucepan to reheat, add oregano, salt and pepper and adjust seasonings.
4. Garnish with fresh Parmesan wafer and basil chiffonade.