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- 5 cups vegetable broth (bouillon will work fine)
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 tbsp olive oil
- 1 can stewed tomatoes, chopped
- 1 - 2 tsp extra-concentrated tomato paste
- 1 cup uncooked pasta (small variety, as wheels or miniature shells)
- Salt and pepper, to taste
Heat vegetable broth over medium heat until hot. Add the chopped carrot and bring to a boil. Meanwhile, heat the oil in a pan, add the onion, and cook until the onions are clear and soft (about 5 minutes). Add the cooked onions to the broth; then, add the tomato paste and the tomatoes with their juice. Simmer for 5 minutes or until vegetables are tender. Bring the soup to a boil, add pasta, and reduce to medium heat; cook until the pasta is al dente. Salt and pepper to taste.
Note: If extra-concentrated tomato paste is not available, regular can be substituted; taste and add enough to give the broth a tomato flavor.
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