Stephanie & Tony’s Table: Spicy Tomato Soup
1 large carrot, chopped
2 celery sticks, chopped
3 garlic cloves, chopped
1 26 oz jar marinara sauce
2 qt chicken broth
1 15 can red kidney beans, drained and rinsed
½ tsp red pepper flakes
1 cup gemelli pasta
Fresh black pepper
1 pinch dried oregano
Grated cheese to taste.
In a large soup pot, heat up oil and add carrots, celery, and garlic. Once garlic has softened, pour in marinara sauce, chicken broth, and bring to a boil.
When soup is at a rolling boil, pour in beans and red pepper flakes. Keep cooking until for another 5 minutes and add in pasta.
When pasta is al dente add pepper and serve with cheese is desired.