It’s cold outside and nothing feels better right now than a hot bowl of hearty soup. Here’s a very simple and easy spicy tomato soup recipe that I like to serve with a nice piece of crusty bread. Tonight, we’re having it with a toasted piece of French bread. Try it. I think you’ll like it.
Spicy Tomato Soup
Serving Size: 4 to 6
Time: 35 minutes
V, GF, DF, GFV, CFNF, NF, SF, SRF
1 small onion, diced
1 clove garlic, minced
2 carrots, peeled and chopped
1 (26-ounce) jar of marinara sauce (San Marzano brand is good)
3 1/2 cups vegetable stock (low sodium)
1 (15-ounce) can cannellini or white beans, drained and rinsed
1/2 tsp red pepper flakes
1/2 cup small gluten-free pasta (I like non-gmo corn pasta)
1/2 tsp sea salt
1/2 tsp of freshly ground black pepper
1. In a large soup pot over medium heat, add onions, carrots, celery and garlic. No need for oil since the water in the vegetables will cook them. Saute until soft, about 10-15 minutes. If the bottom of the pan starts to brown, add a little filtered water to deglaze the pan and scrape the browned bits.
2. Add the jar of marinara sauce, vegetable stock, cannelini beans, red pepper flakes, pasta, salt, pepper, and dash of coconut sugar (if too acidic). Bring to a boil, then simmer for 10 minutes or until pasta is cooked.
3. Ladle into bowls and serve.Share on Facebook