Healthy Spicy Tomato, Bean, Veggie Soup!

Tonight I made a recipe I found on CookingChannel.com’s website – courtesy of Giada De Laurentiis. For anyone that doesn’t watch Food Network – she is awesome! She has great recipes and is super fun to watch on TV 🙂 Anyway, so I found her recipe for a Spicy Tomato Soup and thought it would make a great dinner this evening. I made a few modifications, and it turned out AMAZINGLY well! My husband even said “I wish my stomach was bigger so I could eat more of this soup!”

I topped the soup with a sprinkle of Parmesan Cheese, and served it with whole wheat toast spread with Laughing Cow Light Garlic & Herb Cheese. It was a huge hit, a great balanced meal, had a wonderful spicy flavor, and was super easy to make. The modified recipe is below, and the original is here. Hope you enjoy it!

Ingredients

  • 3 tablespoons olive oil (NOTE – I only used 1 Tbsp and it was totally enough. You don’t need the extra 2 Tbsp!)
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped (I used a red onion)
  • 1 red bell pepper, chopped (I added this because I had a red pepper left over, and it gave a great crunch and flavor to the soup)
  • 1 clove garlic, minced (I actually used about 3 cloves of garlic)
  • 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand) (Instead of marinara sauce, I used a 28oz jar of crushed tomatoes with Italian spices – gave the soup an amazing flavor)
  • 2 (14-ounce) cans chicken broth (I used vegetable 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) (I used whole wheat shell pasta for added fiber)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Warm the olive oil in a large soup pot over medium-high heat
  2. Add the carrots, red pepper, onion, and garlic and saute until soft, about 2 minutes. I let the veggies saute a bit longer, like 5-10 min on medium heat. Gave them a great crunch but still were cooked through.
  3. Add the jar of marinara sauce (crushed tomatoes for me), broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
  4. Simmer for 10 minutes. I simmered it for a bit longer, maybe 15-20 min. Ladle into bowls, top with parmesan cheese, and serve (with garlic bread or my laughing cow cheese toast above!)

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2 Comments

Filed under Picky Cooks (Favorite Recipes)

2 responses to “Healthy Spicy Tomato, Bean, Veggie Soup!

  1. It’s hard to think of hot soup when the air feels like hot soup, but your post made me reconsider.

  2. That soup looks so good I can smell it. And now I’m starvin!!!

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