Quick & Spicy Tomato Soup

I love soup. To me, there isn't really a soup season. I'll crave hot soup in the dead heat of summer. Poor Jeff, he's good and never complains. This recipe is a Giada Everyday Italian creation and I've been making it for a few years now. I love it because there are a few shortcuts involved, and it comes together in about 20 minutes, but it still feels really special. I serve with a pinch of shredded hard Italian cheese (this time I had Peccorino Romano on hand) and a few dinner rolls.



Might I suggest you try the Alexia brand of rolls and breads. They're available in almost every grocery store's freezer section and they are superb. My favorite flavors are French and Asiago Foccacia. Yummy.

Quick & Spicy Tomato Soup

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
2 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.