While it is still in the 100's here, I realize most of the US is experiencing some signs of fall. So I am posting my favorite fall soup recipe to just put the vibes out there that Arizona is ready for fall weather already!
This is a great soup... it is fast and amazing and pairs well with grilled cheese sandwiches. If you're making it for the littles, you might want to cut back on the red pepper flakes. It is a little on the spicy side for them. Enjoy!
3 tbsp Olive Oil {i substitute in Coconut Oil}
2 Carrots, peeled and chopped
1 Small Onion, chopped
1 Clove Garlic, minced
1 26oz jar Marinara Sauce {i like to choose an organic sauce with basil in it}
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 Freshly Ground Black Pepper
Warm the oil in a large soup pot over medium-high heat. Add the carrots and onion, saute until soft, about 5 mins. Then add the garlic, saute for another minute. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, and black pepper. Simmer for 10 minutes.
Where have you been hiding this??? I am going to make it ASAP!
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