A comforting bowl of Marinara Soup comes together in about 20 minutes for a delicious, simple, and healthy cool weather meal!
With the arrival of fall, I get more and more excited to return to some of the cozy meals that I have avoided in the dreaded summer heat. While cold salads and sandwiches tasted great last season, I’m now looking forward to warm bowls of soup and bubbling hot casseroles. Beware — you’ll see a lot of these things on the blog in the next few months!
Just because it’s comfort food; however, does not mean it has to be unhealthy. I love that this soup is quick and easy to prepare (even faster than ordering pizza!), but it also includes so many nutritious ingredients. The recipe comes from my dear friend Mary, who gave it to me a few years ago after a visit to our house. While Mary was visiting us for the day, I served her a gourmet lunch (hah!) of grilled cheese sandwiches and tomato basil soup. She loved my tomato basil soup and asked for the recipe…and then she gave me this recipe for Marinara Soup in return. A pretty fair deal, I’d say. It’s the perfect twist on a classic Italian vegetable or Minestrone soup. The beans and pasta give it some staying power, while keeping it vegetarian (like Mary!).
The soup makes a nice good-for-you lunch, but I usually serve ours for dinner. In fact, I recently paired it with my Tuna Melt Sliders for a supper that all of my boys gobbled up (baby Spence included!), leaving their tummies very happy.
Give this one a try this season — I promise that you will not be disappointed!
Yield 4 -6
- 3 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (24 ounce) jar marinara sauce
- 4 cups chicken broth or vegetable broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ½ cup uncooked pastina pasta (or any small shape)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Crushed red pepper flakes, to taste (optional)
- 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 jar of marinara sauce, chicken broth, beans, uncooked pasta, salt, pepper, and red pepper flakes.
- Simmer, uncovered, for 10 minutes. Ladle into bowls and serve.
Recipe originally from Giada de Laurentiis.
Looking for more delicious soup recipes? Try these favorites: