Monday, September 17, 2012
Fall is right around the corner. The mornings have been cool and crisp, it's been rainy every few days, and I've been awaiting the day that I could say I was cold out! It's been a long, hot summer. After a nice weekend in the 70s, I was craving a hearty fall meal but I didn't want to be in the kitchen for hours either.
There are two reasons I'm excited about this recipe. Along with my craving, a handful of our good friends are vegetarians and I've been trying to come up with new veggie recipes and modify some of my go-to recipes to accommodate the whole crew when they come over. We love tomato soup, but I wanted to make a heartier version to really fill our bellies. The best part - it takes less than 30 minutes from start to finish.
quick & hearty tomato soup
3 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup finely chopped or shredded carrot
1 26 ounce jar marinara sauce
4 cups chicken broth
1 - 2 15 ounce can white northern beans, drained and rinsed
1/2 - 1 cup of small pasta (mini shells pictured, but any small pasta works)
1/2 teaspoon salt
1/2 teaspoon black pepper
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft and tender. Add the jar of marinara sauce and the chicken broth and let them simmer for a few minutes before adding the beans, pasta, salt and pepper. You can control the amount of pasta and beans depending on how thick and hearty you want your soup. After you add the pasta, let it simmer for the pasta cook time listed on the package. Once the pasta is tender, ladle it up and enjoy with a toasty grilled cheese.
This recipe is very versatile. Add more veggies, leave out the pasta, add meat... whatever works for you! The soup base is tasty on it's own, so be creative!
The Midwest is happy that fall is inching in - I hope everyone gets to enjoy some chilly weather soon!