A hearty alternative to french onion soup, lightly adapted from Ciao Tuscony! by Johnny Carrabba & Damian Mandola
Preheat a soup pot and then add the olive oil. Once the oil is hot, add the onions and cook for 8-10 minutes. Add the tomato puree and roasted garlic and simmer for 2 minutes.
Add the broth and bring to a boil while stirring. Cover and simmer for 30 minutes.
Taste and then season the soup with salt and pepper. I found it needed almost no salt and added maybe 1 T of pepper.
Bring to a boil and add the pasta pieces, cover and cook until the pasta is al dente (6-8 minutes in our case).
Serve topped with shaved parmigiano reggiano pieces and homemade croutons.
Grove Notes:
-Next time use less pasta next time, maybe 4 oz instead of 7.
-used fresh roasted garlic instead of minced
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (403g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 799 | ||
Calories from Fat: 660 (83%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 73.3g | 98 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 34.9g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 1038.4mg | 36 % | |
Potassium 157.4mg | 4 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 33.5g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 799
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.