Tonight I decided to pretend it was fall and make soup for dinner. This recipe has been in my rotation for the past few years and it's my go-to for when I want something quick, filling, and delicious.
Quick and Spicy Tomato Soup
by Giada DeLaurentiis
- 3 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 clove garlic, minced (I like garlic so I use 2-3 cloves)
- 1 (26-ounce) jar marinara sauce
- 2 (14-ounce) cans chicken broth (or vegetable broth or water)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 teaspoon red pepper flakes
- 1/2 cup pastina pasta (I like whole wheat elbow noodles)
- 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.
Of course, bread is a must have for soup - I love sourdough (store bought!).
Easy peasy, right? It comes together so quick, which is perfect for nights when I don't have a lot of time to waste standing at the stove. I usually have all the ingredients in my pantry anyway, so it's also a good meal if I'm running low on groceries or too busy to stop by the store on the way home. It's a winner in my book!