Ingredients:
Olive oil
2 large carrots - peeled and chopped
1 small-medium onion - chopped
2 cloves garlic - minced
1 (26 oz) jar marinara sauce (i use organic with no added sugar)
2 (14 oz) cans reduced sodium chicken broth
1 can cannellini (white) beans - drained and rinsed
red pepper flakes (1/2 tsp for just a hint of spice, or 1 TBSP for a good kick)
salt and freshly ground black pepper
1/2-1 cup small pasta
Heat the olive oil in a big covered pan or soup pot. Add the carrots, onion, garlic and a bit of salt (the carrots help to absorb the acidity from the marinara sauce). Saute about 2 minutes until soft. Add the marinara, chicken broth, beans, red pepper. Salt and pepper to your taste. Simmer 10 minutes or until the pasta is cooked.
*For a heartier soup, add a pound of ground cooked sausage or seasoned lean beef.
**Allergy-free Substitutions:
Replace the pasta with your favorite Gluten free pasta.
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