Pantry Soup

Almost every restaurant, cafe', or eatery you visit will have some type of soup offering. Most of the time there's a variety of choices, and you might be able to pair it with half a sandwich or side salad.  It can be a healthy (or not-so-healthy) way to go for lunch or dinner.  But it's certainly a nice option because let's face it, soup is not something all of us want to make ourselves (or maybe it's just me?).  Whether you order it every time you eat out, or you buy it to-go, it's much easier than slaving over the stove.

I saw this soup on an old episode of Everyday Italian and Giada made it look so easy.  It seemed simple enough so I printed the recipe and gave it a try. Wow, I was pleasantly surprised!  Not only was it a delicious spin on tomato soup, but I could totally make it at home with ease and from beginning to end it took around 30 minutes.

I call this my "pantry soup".  Why?  Because 9 of the 11 ingredients are always in my kitchen pantry.  Done in one pot, minimal clean up, and dinner was on the table in no time.

Of course, tomato soup makes you think of grilled cheese sami's.  But it would also compliment a salad, sub sandwich, or guacamole panini! 

From Food Network:  

Quick & Spicy Tomato Soup 

1 Tbsp olive oil
2 carrots, peeled and diced
1 small onion, diced
1-2 cloves garlic, minced
1 26-ounce jar marinara sauce
28-ounce of vegetable broth
1 15-ounce can cannellini beans, drained and rinsed
1/4 - 1/2 tsp red pepper flakes
1/2 cup elbow pasta 
1/2 tsp salt
1/4 - 1/2 tsp black pepper

Start with a large pot or deep skillet and warm olive oil on medium high.
Add carrots, onion, and garlic.  Saute for 2 minutes or until soft.
Add marinara sauce, broth, beans, red pepper flakes, pasta, salt and pepper.  
Bring to a boil, then reduce heat and let simmer for 10 minutes un-covered, stirring occasionally.

Yields:  4-6 servings

Notes:

• The original recipe has a warm spicy kick.  Depending on your preference, follow the low end or high end measurements for the garlic, red pepper flakes and black pepper.
• The flavor and texture of this soup intensifies the next day.
• If freezing, I would consider omitting the pasta during cooking and adding it once served.
• This recipe is very versatile.  Use what you have on hand or what you like, such as adding more carrots; omitting the beans; adding another veggie; or doubling the pasta.