3 tablespoons of olive oil
2 – 3 carrots sliced (round slices)
1 onion chopped roughly
2 – 3 cloves of garlic (or more!)
1 jar of plain marinara sauce (26 oz. jar)
2 cans of chicken broth (14 oz. cans)
1 shallot finely chopped
1 can of cannellini beans (drained / rinsed)
½ teaspoon of red pepper flakes (or more if you want a kick!)
½ cup tiny gluten free pasta
Salt and fresh ground black pepper
A dash of paprika
In a large stock pot, heat olive oil over medium-high heat and sauté the carrots, onion, garlic, and shallot until soft and translucent, 2-3 minutes. Add the chicken broth, paprika, salt and pepper, cannellini beans, and marinara sauce and bring to a slow boil. Reduce heat and simmer for at least 15 minutes. Ten minutes before serving, throw in the gluten free pasta and increase heat to medium high until pasta is al dente. Ladle into bowls and add a dab of olive oil to the top of the soup.
STIR IN IDEAS:
Add some (gluten free) frozen meatballs into the soup. Use gluten free bread for dipping.