Notes: this soup can be made even faster by omitting the onion and garlic so you can skip the saute. It is really good served with a little fresh grated Parmesan and crostini. This soup can easily be doubled to freeze. If freezing, freeze before adding the pasta, as it tends to suck up a lot of the liquid. When re-heating, defrost and bring to a boil, then add pasta.
2 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
1 jar marinara sauce
2 (14-oz) cans chicken broth
1 (15-oz) can white beans, drained and rinsed
1/8 to 1/4 teaspoon red pepper flakes (or more, for a spicier soup)
Salt and pepper to taste
1/2 cup ditalini pasta
Heat oil in a saute pan. Add onion and garlic, and cook until tender, about 8 minutes. Add marinara, chicken broth, beans, red pepper flakes, salt, and pepper. Bring to a simmer. Add pasta, and cook until pasta is tender, about 8-10 minutes. Serve warm.
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