Many thanks to our friend Adam for sending us this quick and tasty recipe: tomato soup with cannellini!

Ingredients

  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (26-ounce) jar marinara sauce
  • 2 (14-ounce) cans chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 teaspoon red pepper flakes or pepper-flavored extra virgin olive oil
  • 1/2 cup small pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Method

How to make it

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion and garlic, and sauté until soft, about 2 minutes. Add the marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper, and simmer for 10 minutes. Ladle into bowls and serve.

Food & wine pairing: Villa Giachi Red Wine.

Send us your recipe at cinzia@tenutegiachi.com.