Today I’m sharing a delicious new soup recipe with you! I made it for the first time earlier this fall and it has become one of my favorite go-to dinners when I’m in a hurry. It is so filling that you don’t really need to serve much else with it – except perhaps a salad or some nice crusty bread.
Spicy Tomato Soup
Giada De Laurentiis
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
SERVINGS: 4 (MAIN); Calories: 430; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 15 grams; Total carbohydrates: 59 grams; Sugar: 3 grams Fiber: 10 grams; Cholesterol: 0 milligrams; Sodium: 1,976 milligrams
I’ve made this soup without the pasta and it is just as good. You can also use vegetable broth to make the meal completely vegetarian. In fact, we’re having it for dinner tonight – although it hardly feels like winter!
Until next time,