Small pasta shapes like tubetti, macaroni, or orzo work best in this Sicilian style soup.
1 tablespoon extra-virgin olive oil
1/2 cup onion - finely chopped
2 tablespoons tomato paste
1 pound potato - peeled and cut in
1/4 teaspoon crushed red pepper
5 cups vegetable broth
1 cup small pasta
14 1/2 ounces canned tomatoes
3 tablespoons fresh basil - coarsely chopped
salt and pepper - to taste
Parmesan cheese (optional)
In a large Dutch oven, heat the olive oil over medium heat. Add onions and cook until soft (5 minutes). Stir in the tomato paste. Add the potatoes, crushed red pepper, and broth. Cover and bring to a boil. Make sure potatoes are almost done. Stir in pasta and cook for 10 more minutes. Add canned tomatoes, basil, and salt and pepper. If desired, garnish individual servings with Parmesan cheese.
Calories: 339 Calories From Fat: 23%
Protein: 11g Carbohydrate: 56g
Cholesterol: 3mg Sodium: 2355mg