Thursday Quickie....Oh Yeah!!!

It's time for my first Thursday Quickie, and I am loving it.  I have to get my Soldier off to school this afternoon, so before she leaves, this will be the perfect dish for both of us to have.  Plus, if she is hungry when school is over, I will still be sitting on the stove with flavors marrying even more.  With October and the Fall season, comes a chill in the air, and a perfect time for soup.  This is one of the easiest soups to make and oh so yummy!  Plus it takes less than 30 minutes to prepare!

Easy Tomato and Pasta Soup

Ingredients
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 jar marinara sauce (choose your favorite)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini  or great northern beans, drained and rinsed
1/2 teaspoon red pepper flakes
1 tsp cumin
3/4 cup small pasta (I use mini shells)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions
Heat 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.
Add the jar of marinara sauce, chicken broth, beans, pasta and spices. Simmer for 10-20 minutes, or until pasta is cooked.
Ladle into bowls and serve.