Quick and Spicy Tomato Soup

3 Tablespoons Olive Oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove of garlic, minced
1 (26 ounce) jar marinara sauce
2 (140ounce) cans chicken broth
1 (15-ounce) can canellini beans, drained and rinsed
1/2 tsp. red pepper flakes
1/2 cup of any small pasta
1/2 tsp. salt
1/2 tsp. pepper

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.

courtesy of Giada De Laurentiis

My adjustments:

I add diced chicken and a can of corn to this recipe. I use chicken bullion to make my broth, it is about 3.5 cups of broth. I also found that the carrots were still crunchy so I pre-cook the carrots in the microwave with a little bit of water for four or five minutes. This recipe may sound simplistic but it is really quite flavorful. The red pepper flakes add a nice punch. I also love it because you can experiment and try different marinara sauces for slightly different flavors.