Thursday, November 20, 2008

Soup of the Week

Hey guys,

I didn't get to post yesterday so the soups a little late but still delicious.
If you haven't figured out from my earlier post-it's spicy tomato soup. All the lycopene you can handle and enough olive oil help your body absorb the lycopene.

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon 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.

As you can see by my niece's expression it's a quick and easy recipe. She liked the soup even though it had carrots. Next there a fungus among us.....

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