This is one tasty soup!

Spicy Tomato Vegetable Soup

Slightly adapted from this Giada De Laurentiis recipe.

Servings: 4-6, depending on your appetite (probably closer to 4 )

 

 

 

 

 

 

Ingredients

water, for cooking
2 cloves of garlic, minced
1 small yellow onion, diced
2 large carrots, peeled and chopped
1 26 oz jar of marinara sauce (I used Sorrisos brand)
4 cups of water
4 tsp of Better Than Bouillon No Chicken soup base
1 15 oz can of cannellini (Great Northern) beans, drained and rinsed
3/4 cup of small pasta (I used rings)
1/2 tsp crushed red pepper flakes
1/2 tsp fine sea salt
3/4 tsp black pepper
1/2 tsp Italian seasoning
1 medium zucchini, chopped

Directions

1. Line a large soup pan with water.  Heat over medium-high heat until very hot.

2. Lower heat to medium and add the garlic, onions, and carrots to the pan.  Cook for approximately 5 minutes, adding additional water if the pan gets dry.

3. Add the marinara sauce, water, soup base, beans, pasta, and seasonings to the soup pot.  Stir until well-combined.  Raise the heat to medium-high and bring the soup to a boil.

4. Once boiling, lower the heat to medium-low and simmer for approximately 10 minutes.

5. Add the chopped zucchini to the soup and simmer an additional 5 minutes.

 

 

 

 

 

 

I served my Spicy Tomato Vegetable Soup with whole grain saltine crackers and cooked peas.

 

 

 

 

 

 

This soup, oddly, in a way resembles Spaghettios and even tastes a little bit like them…but in a much more sophisticated, adult kind of way, of course!   The spiciness of the soup was just right and left every single person at the dinner table very pleased.  I will definitely be making this soup again.