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Quick and Spicy Marinara Soup

September 12, 2012

quick tomato marinara soup

Ya know what’s great about this soup? The fact that the word “quick” in the title actually holds true. This soup is SO simple! The most effort it requires is for you to chop a few veggies and sauté them shortly. From there on you just dump in ingredients and let it simmer for 10 minutes or so. I mean, really, how much easier can you get!? Unless you consider opening a can and heating it on the stove… but for a homemade soup! This is quite easy.

I think the most important aspect of this soup is the jar of marinara sauce that you choose. Obviously, if you choose one that doesn’t taste all that great, then your soup won’t taste all that great either. So try and pick one that you know you like, otherwise you’re leaving things up to chance. I used the organic Newmans Own Marinara Sauce. I thought that tasted fantastic in the soup, but I am sure there are a handful of others that would taste equally as good if not better. The recipe itself recommends San Marzano, which means that Giada recommends San Marzano. I would bet that would be a pretty dependable choice too.

Honestly, there is not much more that you can say about this soup. It’s simple, quick, and delicious. That about sums it up!

quick marinara soup

Quick and Spicy Marinara Soup
Author: 
Serves: 6
 
Ingredients
  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
  • 2 (14-ounce) cans chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ½ teaspoon red pepper flakes
  • ½ cup pastina pasta (or any small pasta)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. 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.

adapted from Giada de Laurentiis

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{ 3 comments… read them below or add one }

Veronica September 13, 2012 at 11:38 pm

You tagged this as vegetarian in foodgawker yet you use chicken broth in the recipe? A little misleading

Reply

lmachell September 14, 2012 at 9:36 am

Well, you can always sub vegetable broth for chicken broth. Personally I would consider this to be vegetarian because there is no actual meat in the dish. I guess it just depends on how you define yourself as a vegetarian.

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swati September 14, 2012 at 8:13 am

super quick and easy recipe! the colour looks very attractive.

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