From Caitlin’s Kitchen: Spicy Tomato Soup
Number of Ingredients: 10
Number of Mistakes: 0
Recipe adapted from: Giada De Laurentiis
I’m shocked that I haven’t shared this recipe yet, as I have been making it for years, and it’s one of my all time favorites. It’s the perfect week night winter meal. It only takes about 30 minutes to make and you most likely have all of the ingredients in your kitchen.
The first time I made this recipe was for the first roommates I ever had, in the first house I ever rented. Four years later and I still love it. I always think of my roommate Sara when I make this soup. She absolutely loved it and wanted me to make it for her all the time. This is a very simple soup, so it’s fun to change up the ingredients and make it your own. I added potatoes to make it a little heartier. You could definitely add chicken, or ground beef, or any kind of vegetable. Play around with it, and it will surely become your go to soup.
Also, I have another adorable pup who is looking for a forever home! His name is Boomey and he is just shy of a year. He is a lab/basenji mix. His previous owners left him outside all of the time and didn’t give him the attention he deserves. He is incredibly sweet and loving, fully crate and potty trained and looking for someone to love him as much as possible! If you know anyone who is interested, send them my way!
2 carrots, peeled and chopped
1 small onion, diced
2 baking potatoes, peeled and chopped
2 cloves garlic, minced
1, 26 ounce jar marinara sauce
2, 14 ounce cans chicken broth
1 can cannellini (white) beans (kidney, pinto, or black work, too), drained and rinsed*
1/2 teaspoon red pepper flakes
1/2 cup small pasta (I usually have fun with it and use stars or alphabets, but any small pasta will do)
salt and pepper
*Be sure to drain and rinse your beans well. The liquid they sit in is not particularly tasty and it contains a lot of salt.
Once you have peeled and cut your potatoes add to a large pot of water and bring to a boil. Cook until tender, drain and set aside.
In a large pot, add the olive oil, carrots and onions and cook until tender. Add the garlic and cook for one minute. Add the marinara, chicken broth, beans, red pepper flakes, pasta, salt and pepper. Bring to a boil and cook until the pasta has cooked through. Be sure to stir occasionally, as sometimes the pasta likes to stick to the bottom. Once pasta is cooked, add potatoes and cook for another minute to warm them through and then serve.