Name: Spicy Tomato Soup
Ingredients: 2 oz Tantillo California Extra Virgin Olive Oil; 1 large carrot, chopped; 2 celery sticks, chopped; 3 garlic cloves, chopped; 1 24 oz jar Tantillo Marinara Sauce; 2 qt chicken broth; 1 15oz can red kidney beans, drained and rinsed; 1⁄2 tsp red pepper flakes; 1 cup gemelli pasta; Fresh black pepper; 1 pinch dried oregano; Grated cheese to taste; Toasted 1" slices of italian bread

Rating

2 oz Tantillo California Extra Virgin Olive Oil

1 large carrot, chopped

2 celery sticks, chopped

3 garlic cloves, chopped

1 24 oz jar Tantillo Marinara Sauce

2 qt chicken broth

1 15oz can red kidney beans, drained and rinsed

1⁄2 tsp red pepper flakes

1 cup gemelli pasta

Fresh black pepper

1 pinch dried oregano

Grated cheese to taste

Toasted 1" slices of italian bread

In a large soup pot, heat up Tantillo California Extra Virgin Olive Oil and add carrots, celery, and garlic.

Once garlic has softened, pour in Tantillo Marinara Sauce, chicken broth, and bring to a boil. When soup is at a rolling boil, pour in beans and red pepper flakes.

Keep cooking until for another 5 minutes and add in pasta. When pasta is al dente add pepper.

Place toasted bread in each bowl and pour soup on top. Serve with cheese if desired. Buon Appetito!

Ingredients