Thursday, January 5, 2012

Quick and Spicy Tomato Soup

     It has been bitterly cold here today which had me craving a hot bowl of tomato soup and a grilled cheese sandwich.  This Quick and Spicy Tomato Soup from Giada DeLaurentiis was not only easy to prepare but required little if any pot watching while it was cooking.  After I added the ingredients, I went inside and after 25 minutes when I peeked out the window and saw the steam pouring out from under the lid of my dutch oven I knew it was ready.  Saute the carrots, garlic and onions briefly over a full spread of coals, add the rest of the ingredients, cover the lid with enough coals to bring it to a steady simmer and let it bubble until the pasta is soft and tender.  Hearty and warming, the red pepper gives it a dash of extra heat that is perfect on a blustery day.

Quick and Spicy Tomato Soup
2 Tblsp 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
1/4 to 1/2 tsp red pepper flakes
1/2 to 1 cup pastina pasta (or any small pasta)
1/2 tsp salt
1/2 tsp freshly ground black pepper

     Lightly oil or spray dutch oven.
     Saute carrots, onion and garlic in olive oil over a full compliment of coals until onions are soft, about 5 minutes.
     Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
     Simmer for 20-25 minutes or until pasta is tender.
     Serves 4-5.

Saute carrots, garlic and onion in olive oil over a full compliment of coals

Add remainder of ingredients and simmer for 20-25 minutes or until pasta is tender

Top off this warming soup with a sprinkling of Parmesan

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