Rating
Spicy tomato soup  XA
 2 oz Tantillo California Extra Virgin Olive Oil
 1 large carrot, chopped
 2 celery sticks, chopped
 3 garlic cloves, chopped
 1 24 oz jar Tantillo Marinara Sauce
 2 qt chicken broth
 1 15oz can red kidney beans, drained and rinsed
 1⁄2 tsp red pepper flakes
 1 cup gemelli pasta
 Fresh black pepper
 1 pinch dried oregano
 Grated cheese to taste
 Toasted 1" slices of italian bread
1

In a large soup pot, heat up Tantillo California Extra Virgin Olive Oil and add carrots, celery, and garlic.

2

Once garlic has softened, pour in Tantillo Marinara Sauce, chicken broth, and bring to a boil. When soup is at a rolling boil, pour in beans and red pepper flakes.

3

Keep cooking until for another 5 minutes and add in pasta. When pasta is al dente add pepper.

4

Place toasted bread in each bowl and pour soup on top. Serve with cheese if desired. Buon Appetito!

Ingredients

 2 oz Tantillo California Extra Virgin Olive Oil
 1 large carrot, chopped
 2 celery sticks, chopped
 3 garlic cloves, chopped
 1 24 oz jar Tantillo Marinara Sauce
 2 qt chicken broth
 1 15oz can red kidney beans, drained and rinsed
 1⁄2 tsp red pepper flakes
 1 cup gemelli pasta
 Fresh black pepper
 1 pinch dried oregano
 Grated cheese to taste
 Toasted 1" slices of italian bread

Directions

1

In a large soup pot, heat up Tantillo California Extra Virgin Olive Oil and add carrots, celery, and garlic.

2

Once garlic has softened, pour in Tantillo Marinara Sauce, chicken broth, and bring to a boil. When soup is at a rolling boil, pour in beans and red pepper flakes.

3

Keep cooking until for another 5 minutes and add in pasta. When pasta is al dente add pepper.

4

Place toasted bread in each bowl and pour soup on top. Serve with cheese if desired. Buon Appetito!

Spicy Tomato Soup