Hearty Tomato and Pasta Soup

Make a pot of this, feed the people for days. Adapted from Giada's recipe to be gluten-free and less soupy/more stewy. Eat it. Preferably with a Croque Monsieur.

Hearty Tomato and Pasta Soup
3 tablespoons olive oil
2 carrots, chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (I use Classico b/c it's easy to get)
1 box of chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1 cup GF pasta (Tinkyada is the bestest!)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Parmesan for serving

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sweat them until soft, about 3-5 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 30 minutes to thicken into a heartier soup. Ladle into bowls and serve with fresh grated parmesan.