Quick and Spicy Tomato Soup

I'm really wishing fall would hurry up and get here. It's my absolute favorite time of year. Right now, though, we are still stuck in summer with 90+ degree heat every day. I can't wait for crisp autumn weather, sweaters, hayrides, beautiful leaves, and hot apple cider.

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
Serves 4-6

Ingredients

• 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

Directions

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!

~Tammy