Quick and Spicy Tomato Soup

It's definitely winter here in Pittsburgh. There's perpetually snow on the ground, we haven't seen the sun in days, and all the CMU children are huddling in for the winter to keep warm around the glow of their computer monitors.

This soup is great because it's ridiculously easy and unlike other tomato soups, is actually filling. It's got beans, carrots and pasta in it to add heartiness, and it has a nice kick from the red pepper flakes. I've been living off of this stuff this winter. Also, making it is a good excuse to use my awesome new enameled cast iron pot I got for christmas!

Quick and Spicy Tomato Soup

from Giada DeLaurentis

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)

2 (14-ounce) cans chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)

1/2 teaspoon salt

1/2 teaspoon 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 marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.