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!
- 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
- Warm the olive oil in a large soup pot over medium-high heat
- 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.
- Add the jar of marinara sauce (crushed tomatoes for me), broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
- 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!)