Tomato, pepper and pasta soup

Recipe from: 7/17/2003 12:00:00 AM

Ingredients 16
Servings 8
Time

Ingredients

  • 1
    onion, chopped
  • 100
    g
    celery, chopped
  • 2
    carrots, scraped and chopped
  • 2
    garlic cloves, crushed
  • 2
    red peppers, chopped
  • 10
    ml
    chopped basil
  • 30
    ml
    olive oil
  • 800
    g
    ( 2 x 400 g cans) chopped tomatoes
  • 15
    ml
    tomato purée
  • 1
    Litres
    vegetable stock
  • 50
    ml
    white wine vinegar
  • 25
    ml
    sugar
  • 100
    g
    pasta
  • salt and ground black pepper
  • 75
    g
    soft goat cheese
  • extra fresh basil
 

Method

 
Sauté the onion, celery, carrots, garlic, pepper and basil in the olive oil until tender but not browned.
Add the tomatoes, tomato purée and stock and bring to the boil.
Simmer gently for 10 minutes.
Meanwhile heat the vinegar and sugar in a small pan and when the sugar has dissolved, reduce the mixture by half.
Add to the soup mixture.
Cook the pasta in rapidly boiling salted water until al dente and drain.
Season the soup and process until smooth.
Add the pasta and serve in heated bowls.
Garnish with a few pieces of goats cheese and fresh basil.
Makes 1.8 litres of soup.
 

Read more on: soup  |  sauté
 

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