Quick and Spicy Tomato Soup
3 Tbs olive oil
2 carrots, peeled and sliced thin
1 small onion, chopped
1 Tbs minced garlic
1 26 Ounce jar marinara sauce
2 14 Ounce cans chicken broth
1 16 Ounce can small butter beans, drained and rinsed
1/2 tsp red pepper flakes
1/2 cup brown rice, - cooked
1/2 tsp salt
1/2 tsp 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, butter beans, cooked brown
rice , red pepper flakes, salt and pepper.
Bring just to a boil then simmer for 10 minutes.
Ladle into bowls and serve.
Pairs Well With
I'm proud to post this almost total revision of Giada De Laurentiis original recipe. I have tried to make it more blood sugar friendly through my alterations.
In the photo you are looking at the soup , in a 106 year old Johnson and Brothers bowl. Also pictured is a silver soup spoon from 1911 in the pattern of " Old Colony" .
You can use cannellini beans , black beans , butter beans , kidney
beans or what ever bean you like all taste really good in this soup.