by @yummyyatra
RECIPE | by @yummyyatra
INGREDIENTS - SOUP
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 1 clove garlic, crushed
• 2 carrots, diced
• 3 cups marinara sauce (recipe below)
• 2 cups vegetable broth
• 1 can baby beans or butter beans (drained and rinsed)
• 1/2 cup small pasta
• 1/2 cup fresh parsley
• 1/2 tsp dried red chili flakes
.
INSTRUCTIONS - SOUP
1. In a thick-bottomed pan, add oil, yellow onions, and garlic and sauté until the onions turn translucent. Add the driver carrots and sauté for another minute. Add salt and pepper, mix well.
2. Add the marinara and red pepper flakes and simmer for a minute and then add the vegetable broth. Once it starts to simmer, add the canned beans and cover and let simmer on low heat for 10 minutes.
3. Now add the short pasta and cook it for only half the required cooking time mentioned on the box. (The pasta will cook further in the hot soup, and you don’t want it to overcook)
4. Top with fresh parsley before serving. Serve hot. Enjoy!
INGREDIENTS - MARINARA
• 1 28oz can whole tomatoes
• 1 tbsp olive oil
• 1 tbsp dried basil
• 1 tsp dried oregano
• Pinch of salt
• Fresh black pepper
• 2 cloves of garlic, crushed
INSTRUCTIONS - MARINARA
1. In a thick pan, add oil and crushed garlic, sauté for 30 seconds on medium heat. Add the tomatoes and crush them using a masher.
2. Add the dried herbs, salt, pepper, and 1/2 cup water and simmer for 15 minutes. Check for seasoning and turn off the heat.
For more details : Spicy Tomato Soup with Beans & Veggies