Lets flash back to December! I know soup is a winter dish, but this soup I made back when there was snow on the ground was so fresh and summery tasting I think you would enjoy it just as well now as I did then. I got the recipe from my friend Carol who has a great blog called There's Always Thyme to Cook. Go check her out! I believe the recipe was originally from Giada on the Food Network
Quick and Spicy Tomato Soup
- 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 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.
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