When it gets chilly outside, we often turn to warm, hearty dishes like casseroles and soups. With cold season in full force, keeping some soup on hand is a must. Scrolling through the channels one day, I paused briefly on the Food Network, as I often do to see what was cooking. Of course, it was lunchtime so everything looked fabulous.
The program on at the time was Giada at Home (or it might have been Everyday Italian) and the host Giada De Laurentiis was making what she called her Quick and Spicy Tomato Soup. It's a full-bodied soup with beans, carrots, onions and just some red pepper flakes for a little bite.
It's become one of my favorite recipes. A chef once told me that recipes give you the framework and you create the rest of the house. With that, I made some changes to this recipe. I add some ground turkey and up the amount of pasta. In the end it looks more like a stewy, spicy goulash. And for the ultimate indulgence on a chilly autumn night, I serve it poured over a bowl of mashed potatoes.
Here's the basic recipe.
Quick and Spicy Tomato Soup
Recipe courtesy of Giada De Laurentiis
Prep Time: 10 min.
Cook Time: 12 min.
Serves: 4 to 6 servings
Ingredients:
-3 tablespoons olive oil
-2 carrots, peeled and chopped
-1 small onion, chopped
-1 clove garlic, minced
-1 (26 oz.) jar marinara sauce (She recommends San Marzano brand)
-2 (14 oz.) cans chicken broth
-1 (15 oz.) can cannellini beans, drained and rinsed
-1/2 teaspoon red pepper flakes
-1/2 cup pastina pasta (or any small pasta)
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
Directions:
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onions, and garlic and sauté 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.
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