Spicy Tomato Soup

April 8, 2016

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

1In a large soup pot, heat up Tantillo California Extra Virgin Olive Oil and add carrots, celery, and garlic.

2Once 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.

3Keep cooking until for another 5 minutes and add in pasta. When pasta is al dente add pepper.

4Place toasted bread in each bowl and pour soup on top. Serve with cheese if desired. Buon Appetito!

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