Ingredients
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 26 oz. jar marinara sauce
4 cups chicken broth
1 15 oz. can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup small pasta
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
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.
