In light of it being Lent and all, I’ve decided to post a few recipes for the occasion. The first is courtesy of one spicy little Italiano nugget, the lovely Giada De Laurentiis. It’s gluten free, dairy free, and vegetarian. That oughta fit the bill for some peeps. And while it may not sound super appealing to folks just saying goodbye to meat, let not your heart be troubled: the hubs, a real meat and potatoes fella, loved this stuff and, dare I say, even asked for seconds. Long live the Giada and this incredibly easy recipe! ‘Cause nobody likes a grumpy detoxing person slaving over a hot stove mourning the food she cannot eat. Without further ado…

Giada’s Quick and Spicy Tomato Soup (Serves 4-6, though I always double a soup for leftovers or freezing. Otherwise the chopping seems so futile.)

Ingredients:

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-oz) jar marinara sauce (recommended: San Marzano brand)

2 (14-oz) cans chicken broth

1 (15-oz) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)–I use gluten free quinoa or rice pasta and cut it up into smaller pieces with kitchen scissors after it’s cooked.

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions:

Warm 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, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

… And delight those around you with a yummy bowl of soup and your ability to effortlessly cook when the fam simply thought you’d be whining about what you can’t eat for the next 40 days. Impressionante.

Buon appetito!