Minestrone Di Cipolline

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