More Great Recipes: Vegetarian

Quick and Spicy Tomato Soup

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Member since 2008

Serves 4 | Prep Time 10 | Cook Time 10


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 sauce, broth, beans, 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" .

*Cooks Note*

You can use cannellini beans , black beans , butter beans , kidney

beans or what ever bean you like all taste really good in this soup.

A dash of local for every season
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