Tomato and White Bean Soup

For those of you in the cold and snowy parts of the country, heat yourselves up with this delicous soup recipe from Giada De Laurentis.  I veganized it and added zucchini.  It's very easy and homemade... kind of.  I use a jar "Basil Garlic" marinara sauce from Vons/Safeway.  It contains whole garlic cloves.

Serve this soup with slices of crusty garlic bread.  Just slice some French bread and spread with Earth Balance Buttery Spread.  Sprinkle minced garlic on top and bake in the toaster oven until golden brown.  Fabulous!

Tomato and White Bean Soup

3 T. olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 medium zucchini, cut in half and then sliced

1 – 26 oz. jar marinara sauce

32 oz. vegetable broth

1 – 15 oz. can cannellini beans, drained and rinsed

½ t. red pepper flakes

¾  cup small pasta (recommend small shells)

½ t. salt

½ t. pepper

In large stock pot, sauté carrots, onions and garlic in olive oil until soft.  Add zucchini and cook 2 more minutes.  Add the rest of the ingredients and bring to just boiling.  Turn down heat to low and simmer for 30 minutes.