Spicy Tomato, Bean and Veggie Soup Recipe by The

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Ingredients

3 tablespoons olive oil (NOTE â I only used 1 Tbsp and it was totally enough. You donât need the extra 2 Tbsp!)
2 carrots, peeled and chopped
1 small onion, chopped (I used a red onion)
1 red bell pepper, chopped (I added this because I had a red pepper left over, and it gave a great crunch and flavor to the soup)
1 clove garlic, minced (I actually used about 3-4 cloves of garlic)
2 (14-ounce) cans chicken broth (I used vegetable broth)
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes (I used 1/4 tsp. 1/2 tsp was WAY too spicy for my taste)
1/2 cup pastina pasta (or any small pasta) (I used whole wheat shell pasta for added fiber)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
The Directions
Step 1: Warm the olive oil in a large soup pot over medium-high heat and chop your veggies