I watched Giada DeLaurentiis make this on the Food Network a few years ago, and I have been making it since. It is quick and delicious. Perfect for a cold night with a slice of fresh baked bread, or a grilled cheese sandwich. Sprinkle Parmesan or feta cheese over a bowl full…..Yum! If you don’t plan to eat this right away add the pasta 10 minutes before you do which will prevent the pasta from swelling so much. Remember to adjust the amount of pepper flakes to your family’s taste for heat.
3 Tbsp. olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26oz) jar marinara sauce
2 (14oz) cans chicken broth
1 (15oz) can cannellini beans, drained and rinsed
1/2 tsp. red pepper flakes
1/2 C. pastina pasta (or any small pasta)
1/2 tsp. salt
1/2 tsp. freshly ground 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, 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.