Spicy Tomato Soup is a quick, easy, flavorful soup with just the right ammount of heat to warm you up on a cold day. Start to finish is about 30 minutes. Paired with a nice crusty bread (or my favorite, rosemary focaccia bread), this hearty soup is nutritious and filling. I can’t take any credit for this one – it is a Giada De Laurentiis recipe.
- 2 carrots, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 4 Cups chicken stock
- 1 – 26 ounce jar marinara sauce (use your favorite brand)
- 1/2 – 1 teaspoon red pepper flakes
- 1 – 16 ounce can cannellini beans, drained and rinsed
- 1/2 Cup of pasta (anything small)
- salt and pepper to taste
In a large pot, heat up 2 Tablespoons of olive oil on medium high. Add in the carrots and onion until softened. Then add in the garlic, half of the red pepper flakes, salt and pepper, and cook for 2 minutes. Pour in marinara, and chicken stock. Bring to a boil and add in pasta and beans. Reduce to a simmer and allow to cook for 20 minutes. Half way through simmering, check for seasonings. Add salt, pepper and red pepper as needed.
Nothing highfalutin about Chex mix – unless you do something fancy like add cashews. And the only way to make a classic snack better, is to add Tabasco sauce. Feel free to be as liberal (or light-handed) with the Tabasco as you want. If you are a little scared, go light and taste as you mix – you can always add more, even while it cooks. And as far as the measurements and choice of dry ingredients – feel free to change it up to your liking. I’m partial to Corn Chex, so I leave out wheat and rice altogether. I also like to use plain flavored Goldfish crackers – but my mom kills two birds with one stone and uses pretzel goldfish. So mix it up and have fun.
- 6 Cups Corn chex
- 2/3 Cups cashews
- 2/3 Cups pretzels
- 1/2 Cup bagel chips (broken into bite size pieces)
- 1/2 Cup Goldfish crackers
- 5 Tablespoons butter
- 1 1/2 Tablespoon Worcestershire sauce
- 2 Tablespoons Tabasco sauce
- 1 1/2 teaspoons cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Melt butter in a small bowl. Add in Worcestershire, Tobasco, cajun seasoning, garlic, onion and pepper. In a large bowl, mix Chex, cashews, pretzels, bagel chips, and goldfish. Pour butter/seasoning mixture over Chex mixture, and stir until well coated. Spread out on a sheet pan, and bake at 250F for 1 hour. Stir every 15 minutes. Once done, spread onto a sheet pan lined with paper towels until cool.