Tomato Pasta Soup
From jo_jo_ba 8 years ago
- 45 minutes to make
- Serves 6
Adapted from 125 Best Vegan Recipes, this hearty and wholesome soup is filled with brown rice rotini, red lentils, nutritional yeast and home-roasted tomatoes from the Summer, while red wine vinegar and Cabernet-infused sea salt add another layer of elegance.
Ingredients
- 1 tbsp olive oil shopping list
- 1 small onion, diced shopping list
- 1 large carrot, diced shopping list
- 1 large stalk celery, diced shopping list
- 4 cloves garlic shopping list
- 3 cups low sodium vegetable stock shopping list
- 2 cups roasted tomatoes (I used homemade) shopping list
- 1 tsp dried basil shopping list
- 1 tsp red wine vinegar shopping list
- ½ tsp Cabernet Salt shopping list
- ½ tsp black pepper shopping list
- 2 stalks green onions, minced shopping list
- 1 cup brown rice rotini or shell pasta shopping list
- *Optional: 1 tbsp nutritional yeast, ½ cup red lentils (I used both) shopping list
How to make it
- Warm oil in a pot over medium heat and add the onion, carrot and celery. Cook, stirring, until softened, about 8 minutes.
- Add the garlic and cook 1-2 minutes, until fragrant.
- Add the stock, tomatoes, basil, vinegar, salt, pepper, lentils and yeast.
- Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
- Stir in the green onions and pasta (adding water if necessary) and cook until al dente, about 15 minutes*.
*Note, if you are freezing this for later it’s wise to either significantly undercook the pasta (5-7 minutes max) or cook it separately and add it when you reheat.
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