Tomato Soup With Pasta
This Italian vegetable soup is prepared in a slow cooker for deep flavour. Tomatoes, onion, carrot, celery and garlic are cooked with basil, oregano and anise seed. After several hours, the mixture is blended until smooth. Small pasta shells are stirred in to cook until tender. The finished soup is seasoned and served with a garnish of grated Parmesan cheese.
Ingredients
- 3 cups chicken broth
- 3 lbs tomatoes, coarsely chopped
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup chopped celery
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon anise seed, lightly crushed
- 1 cup small shell pasta (stelline, orzo)
- salt and pepper
- grated parmesan cheese (to garnish)
Method
- Place the chicken broth, chopped tomatoes, onion, carrot, celery, minced garlic, dried basil, dried oregano and crushed anise seed into a slow cooker. Cover and cook on high for 3-4 hours.
- Transfer the cooked soup mixture to a food processor or blender and process until it reaches a smooth consistency.
- Pour the blended soup back into the slow cooker. Cover and continue to cook on high for 10 minutes.
- Add the small shell pasta to the soup in the slow cooker. Stir and cook, covered, for about 30 minutes until the pasta is al dente.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and top with grated Parmesan cheese before serving.
Nutrition (per serving)
Sodium595700 mg
Recipe details
CategoryVegetable
Cuisineitalian
Authordicentra
