Spicy Tomato, Bean and Veggie Soup

by Anjali @ The Picky Eater on June 19, 2012

There are five words to describe this soup: hearty, delicious, spicy, healthy, and husband-approved!

I made this soup for the first time over a year ago, when I first started blogging and cooking. The husband, who at that time was skeptical about the extra veggies I added to the recipe, said “I wish my stomach was bigger so I could eat more of this soup!”

It was a nice endorsement from someone who used to live on Taco Bell and Frozen Pizzas, to say the least :)

The reason I love this soup is because it’s super easy to make, takes only 30 minutes, and it’s a great vehicle for “sneaking” extra veggies into your diet. The tomato and white bean base makes it conducive to adding just about any vegetables into the soup. I chose carrots, bell peppers and red onions – in keeping with the “red” color scheme.

I was originally inspired to create this soup by none other than Giada De Laurentiis. I’m a Food Network addict so of couse, I know who Giada is. But for anyone that doesn’t watch Food Network – she is one of my favorite cooks. She has great recipes and is super fun to watch on TV. I made a quite a few modifications to the recipe, but the base and spice mixture is all Giada.

I topped the soup with a sprinkle of Parmesan Cheese, and served it with Alexia’s All Natural Garlic Bread.

I love Alexia’s frozen products – they don’t have any weird ingredients in them, and they taste delicious. This garlic bread tasted like it was fresh out of a bakery – I don’t know how they do it!

And now, on to the soup. My modified recipe is below and the original is here. Hope you enjoy it!

The Ingredients

  • 3 tablespoons olive oil (NOTE – I only used 1 Tbsp and it was totally enough. You don’t need the extra 2 Tbsp!)
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped (I used a red onion)
  • 1 red bell pepper, chopped (I added this because I had a red pepper left over, and it gave a great crunch and flavor to the soup)
  • 1 clove garlic, minced (I actually used about 3-4 cloves of garlic)
  • 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand) (Instead of marinara sauce, I used a 28oz jar of crushed tomatoes with Italian spices – gave the soup an amazing flavor)
  • 2 (14-ounce) cans chicken broth (I used vegetable broth)
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 teaspoon red pepper flakes (I used 1/4 tsp. 1/2 tsp was WAY too spicy for my taste)
  • 1/2 cup pastina pasta (or any small pasta) (I used whole wheat shell pasta for added fiber)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

The Directions

Step 1: Warm the olive oil in a large soup pot over medium-high heat and chop your veggies

Step 2: Add the carrots, red pepper, onion, and garlic and saute until soft, about 2 minutes. I let the veggies saute a bit longer, like 5-10 min on medium heat. Gave them a great crunch but still were cooked through.

Step 3: Add the jar of marinara sauce (crushed tomatoes for me), broth, cannellini beans, red pepper flakes, pasta, salt and pepper.

Step 4: Simmer for 10 minutes. I simmered it for a bit longer, maybe 15-20 min. Ladle into bowls, let it cool for a bit and then…

… top with freshly grated parmesan cheese!

This is a healthy, balanced meal that even the most die-hard junk-food lovers will enjoy!

Spicy Tomato, Bean and Veggie Soup

Total Time: 45 minutes

Yield: 4 servings

Calories per serving: 274

Fat per serving: 5.1g

Nutritional Info Per Serving: 274 Calories, 5.1g Fat, 1,000mg Sodium, 48.7g Carbs, 13g Fiber, 7.8g Sugar, 11.8g Protein

Ingredients

  • 1 Tbsp olive oil
  • 2 carrots, peeled and chopped
  • 1 small red onion, chopped
  • 1 red bell pepper, chopped
  • 3-4 cloves garlic, minced
  • 1 28oz can of crushed tomatoes with Italian spices
  • 28oz vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup whole wheat shell pasta (or any small pasta)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Warm the olive oil in a large soup pot over medium-high heat and chop your veggies
  2. Add the carrots, red pepper, onion, and garlic and saute until soft, about 2 minutes. I let the veggies saute a bit longer, like 5-10 min on medium heat. Gave them a great crunch but still were cooked through.
  3. Add the jar of marinara sauce (crushed tomatoes for me), broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
  4. Simmer for 10 minutes. I simmered it for a bit longer, maybe 15-20 min. Ladle into bowls, let it cool for a bit and then top with freshly grated parmesan cheese!

Notes

Adapted from this Giada De Laurentiis Recipe

http://pickyeaterblog.com/healthy-spicy-tomato-bean-veggie-soup/

{ 16 comments… read them below or add one }

Carol Egbert July 13, 2010 at 5:24 am

It’s hard to think of hot soup when the air feels like hot soup, but your post made me reconsider.

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Anjali @ The Picky Eater July 22, 2010 at 8:08 am

That’s a good point Carol! The husband and I always end up making soup in the summer – we just let it cool off a bit before we eat it so it’s not *too* hot :) Enjoy!

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Angela L July 20, 2010 at 10:13 pm

That soup looks so good I can smell it. And now I’m starvin!!!

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Anjali @ The Picky Eater July 22, 2010 at 8:06 am

Haha yay! That is the idea. Get cooking! :)

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Maggie December 7, 2011 at 2:54 pm

Oh, I love good hearty vegetable soup in the winter. This is so colorful and pretty too. Yum!

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Anjali @ The Picky Eater December 11, 2011 at 8:06 am

It definitely is hearty – totally warms you up from the inside out. Can’t wait to hear how you like it!

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Linda's Yummies December 7, 2011 at 2:55 pm

Good, easy recipe and the soup looks great.

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Anjali @ The Picky Eater December 11, 2011 at 8:05 am

Thanks Linda! Let me know if you end up trying it!

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pri June 20, 2012 at 8:10 am

I’m going to try this soup this weekend. I’m sure my hubby would love it. Thanks for sharing this.

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Anjali @ The Picky Eater June 20, 2012 at 8:17 am

Yay!! I can’t wait to hear how both of you like it! :) Enjoy!

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Hilari July 9, 2012 at 6:53 pm

We made this for dinner tonight. We replaced some of the marinara with fresh tomatoes, added a jalapeno, and only used one can of broth (because my boyfriend likes his soups thick). It was really good! We will definitely be making it again.

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Anjali @ The Picky Eater July 11, 2012 at 7:59 am

Love the modifications you made Hilari! Especially adding the jalapeno – yum!! :) So glad you liked it!

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Casey July 10, 2012 at 7:13 pm

I plan to make this tonight :) One question though: do you pre-cook the pasta beforehand or not? Thanks! Love your site!

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Anjali @ The Picky Eater July 11, 2012 at 7:56 am

Yay! Thanks Casey! To your question – you can totally pre-cook the pasta to save time. But then – when you add it to the soup – make sure you don’t simmer it as long as I do in the recipe, because otherwise your pasta will be overcooked. Hope that helps – let me know how you like it! :)

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Casey July 12, 2012 at 12:33 am

Thank you! I ended up cooking the noodles about 3/4 of the way and then added them to the soup. They were whole wheat like yours, so the longer cooking time made them softer and yummier. Loved it!! Didn’t have fresh Parmesan on me, so I used a little bit of goat cheese (and later, on another bowl, shredded cheddar/jack mix)… delightful! I also added another can of Great Northern beans since I had them on hand, and because I am a vegetarian too and need the protein. The only thing I did wrong was not add enough spice… I put in 1/4 tsp. red pepper flakes plus a little bit more, but didn’t taste any spice at all! :\ I do like spicy, so maybe I’m biased. Next time I will add more, or maybe use cayenne pepper instead of red pepper flakes, which tends to do the trick for me (though I am an amateur).

Brought the soup to work today for lunch and it reheated perfectly! Will do so again for another 2 days probably. Thank you so much for all your wonderful recipes! I have tried several and always look forward to them! Plus my roommates love them now too :)

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Anjali @ The Picky Eater July 15, 2012 at 4:52 pm

Yay! I’m so glad it turned out well – and to your point about the spice – since you added double the amount of beans you definitely need more spice :) Since beans are so starchy, they absorb all the flavor and the additional spice will help balance it out. I’m so happy you got to enjoy the leftovers too!! Hope you are having a great weekend!

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