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2 tbsp olive oil

1 cup carrots, diced small

1 cup shallots, diced small

1 cup celery, diced small

1 zucchini, cut thin into half moon shapes

1 can diced tomatoes

1 cup cooked diced chicken

¼ cup vodka

¼ cup tomato paste

1.5 cups penne pasta (or other pasta)

1 can kidney beans, drained and rinsed

1 cup marinara sauce

4 cups vegetable broth

1 cup water

½ cup heavy cream

1 tbsp garlic, minced

1 tsp red chili flakes

1 tsp oregano

2 tbsp basil, finely chopped

2 bay leaves

½ tsp paprika

⅔ cup parmesan cheese, grated

½ tsp salt

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1. In a soup pot, saute shallots in olive oil for 1-2 minutes. Add the diced carrots, celery, and continue to cook for 3-4 minutes until slightly softened.

2. Next add the garlic, oregano, chili flakes, thyme, garlic and saute for 2-3 minutes until garlic is fragrant but not browned.

3. Next add the tomato paste and continue to cook and stir for 3-4 minutes until well combined.

4. Add the vodka, stir for about 2-3 minutes until it is reduced.

5. Add the broth, tomatoes, paprika, bay leaves, 6. add in the marinara, chopped zucchini, drained kidney beans and chicken. Cover and simmer until the zucchini has softened.

6. In a separate pot, cook pasta to Al dente, drain, rinse and set aside.

7. To the soup, add cream, and paremesan. Stir to incorporate well. Give it a taste and adjust if you want more spice or salt (add chili flakes for more spice)

8. To serve, put a serving of past in a bowl and ladle soup over top. Sprinkle with Parmesan.

Adapted from