More Great Recipes: Vegetarian

Quick and Spicy Tomato Soup


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Member since 2008

Serves 4 | Prep Time 10 | Cook Time 10

Ingredients

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


Notes

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.

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