Friday, December 26, 2008

Skip That Condensed Tomato Soup

I haven't made tomato soup in a while, with the exception of good ol' Campbell's. However, while watching Everyday Italian on The Food Network, I saw exactly what I was looking for. With the beans, noodles and the extra kick with the spice, it was very hearty, yet still healthy.

The recipe called for San Marzano marinara sauce, but I was unable to find it at my grocery store. So I decided to make my own sauce, and the difference between crushed and whole San Marzano tomatoes was about $4! So I just pulsed whole tomatoes in the food processor a few times, creating crushed tomatoes, but leaving some pieces. I loved the taste of this marinara so much, I will definitely be making it again to serve with pasta, and of course, plenty of Parmesan cheese!


Quick & Spicy Tomato Soup
Food Network/Giada De Laurentiis

Prep Time: 10 min Cook Time: 12 min
Level: Easy Serves: 4 to 6 servings

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand) I made my own, recipe below
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta) I used ditalini
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
I added a 1/4 cup freshly chopped parsley to the soup in the last 10 minutes of cooking, and extra for garnish

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. (I sauteed them longer till carrots were completely softened) 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.

San Marzano Marinara Sauce

28 oz can San Marzano tomatoes
1 onion, finely diced
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 stalk celery, finely diced
1 carrot stick, shredded
2 bay leaves
1/4-1/2 tsp each of dried basil & oregano (I would have fresh if I had some on hand)
salt and pepper to taste
1 small onion, finely diced

Heat extra virgin olive oil on medium heat in a saucepan. Saute onion, celery for 3-4 minutes, and add in garlic and carrot and saute for a few more minutes till everything is softened.

Meanwhile, add tomatoes and remaining ingredients, and simmer for about an hour, stirring occasionally.

1 comment:

Joelen said...

Mmm - I love Giada's recipes and I hope to try this out soon!