Tomato soup with spruce pasta

 

Ingredients (6 servings)

• 2 tablespoons of butter or oil

• 1 medium onion

• 2 cloves of garlic

• 1 carrot

• 1 small parsley (root) or piece of celery

• 1.2 l poultry/vegetable broth

• 700 ml of tomato passata or 2 cans of sliced

Tomatoes (400 g each)

• 2 tablespoons of tomato paste

• 1 teaspoon of sugar

• 2 bay leaves

• 3 grains of English allspice

• 1/2 teaspoon of oregano or dried basil

• salt and pepper

• 200-250 g of spruce pasta

• 2-3 tablespoons of chopped parsley

Preparation (step by step)

Cut the onion into small cubes.

Finely chop the garlic or squeeze through the press.

Carrots and parsley / celery peel and cut into small

ankle.

In a large pot, warm up the butter or oil.

Add the onion and fry to vitrification.

Add carrots and parsley / celery and fry a few

minutes.

Add the garlic and fry briefly.

Add the tomato paste and mix.

Pour the broth, add bay leaves and allspice,

boil.

Pour passata or add tomatoes from the can, mix.

Add sugar and oregano/basil, mix.

Cook until the vegetables are soft and the soup taste

will connect.

Season with salt and pepper.

Pour the noodles and cook until the pasta is soft.

Add the parsley, mix and serve.