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Chunky Tomato Soup

I’ve been wanting to find a good recipe for tomato soup for a while, and I finally came across one from Giada de Laurentiis. I changed it up a lot, because it didn’t actually use any tomatoes! I love the chunkiness of tomatoes in soup – it just adds a freshness and a sense that you’re actually eating a satisfying meal (I really don’t like the soups that are just liquid). Hope you enjoy it!

Chunky Tomato Soup

3 tablespoons olive oil

2 carrots, peeled and chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (I used Newman’s Own)

2 (14-ounce) cans chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

2 cups tiny shells pasta (any small pasta will do)

1 vine ripened tomato, grated into the soup

1 (14-ounce) can petite diced tomatoes

1 (28-ounce) can crushed tomatoes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

fresh basil, chopped

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. Meanwhile, cut the vine-ripened tomato in half. Once the 2 minutes are up, hold a hand-grater over the soup pot and grate each half of the tomato into the pot. Only the skin will be left. Add the rest of the ingredients and simmer for 10 minutes. Ladle into bowls, top with fresh chopped basil, and serve.


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