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.
-Next time use less pasta next time, maybe 4 oz instead of 7.
-used fresh roasted garlic instead of minced
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|Serving Size: 1 Serving (403g)|
|Recipe Makes: 6|
|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 %|
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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
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