I made this, one night, when my eyes were literally closing. Forget cooking, I didn’t even want to eat.
The other of lifting a fork to my mouth overwhelmed me. I am sure, many of us, have these days or evenings where everything looms large. I have them more, these days, when I am on extra duty for my job.
That night typified exhaustion but I knew, not eating, was not going to do me any good. I could see sleeping for an hour and waking up with hunger pains. Then, I would, very likely not fall back to sleep for hours. No, we were going to eat even if was lettuce without dressing.
Why I picked up Giada’s book up, I don’t know and why it opened to this soup is even more strange. Who am I to ask questions? I had dinner, Italian style, ready in a short while. Tomato soup, something I love and something comforting.
I will hang my head, in shame, for those of you who always cook from scratch, something I often do, very often, but not that night. This soup embarrassingly is made from bottled Marinara soup, boxed Vegetable Soup and canned beans plus a few extras. I, even peeled carrots…..Wow! Chopped an onion…..Double wow!!
Let me tell you, this soup was very good. It had flavor and was smooth and went down, easily and I loved it, at least that night. My instincts tell me, I would like it again and then again. It was not simply the desperation but I can keep it for another desperation night when sleep calls.
Quick and Spicy Tomato Soup adapted from Giada De Laurentiis
Serves: 4 to 6 serving
- 3 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 (26-ounce) jar marinara sauce
- 28 ounces vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/4 teaspoon red pepper flakes
- 1/2 any small pasta
- 1/2 teaspoon freshly ground black pepper
Warm the olive oil in a large soup pot over medium-high heat.
Add the carrots and onion. and saute until soft, about 2 minutes.
Add the jar of marinara sauce, chicken broth, cannelloni beans, red pepper flakes, pasta, salt and pepper.
Simmer for 10 minutes.
Ladle into bowls and serve.
Eat and enjoy!
Note the length of time for this soup, if you cook the pasta while you are browning the vegetables………12 minutes. Even a tired lady should be able to handle this and if one can’t, sleep is the only answer.
This is linked to Totally Tasty Tuesdays (Mandy’s Recipe Box), Tuesday’s Tasty Tidbits Tasty Tuesdays Mix it Up Monday Cookbook Sundays
Gluten Free Wednesdays