Quick and Spicy Tomato Soup

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Quick and Spicy Tomato Soup

Source: Giada De Laurentis

 

3 Tbsp. olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 jar (26 oz) marinara sauce

1 quart vegetable stock

1 - 15 oz. can cannellini beans, drained and rinsed

1/2 tsp. red pepper flakes

1/2 cup small-sized gluten free pasta

1/2 tsp. salt

1/2 tsp. freshly ground pepper, optional

 

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, stock, cannellini beans, red pepper flakes, pasta,

salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.