Tomato-Basil Soup

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Diced onions
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Minced garlic
4 cups	948ml	Vegetable stock
		= (or water)
1		Crushed tomatoes - (28 oz)
2 tablespoons	30ml	Tomato paste
3/4 cup	177ml	Frozen peas - thawed
1/3 cup	78ml	Orzo pasta
		= (or star-shaped or other small shaped
		Pasta)
1 tablespoon	15ml	Unbleached cane sugar
		= (or white sugar from sugar beets)
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	292g / 10oz	Roughly-chopped washed stemmed spinach
1/2 cup	73g / 2.6oz	Freshly-chopped basil
3 tablespoons	45ml	Freshly-chopped Italian parsley
		Soy parmesan cheese - for garnish
		= (or nutritional yeast flakes)

Recipe Instructions

In a large stock pot, saute the diced onion in the olive oil for 5 minutes to soften. Add the garlic and saute an additional 2 minutes. Add the vegetable stock, crushed tomatoes, and tomato paste, stir well, and bring the mixture to a boil.

Reduce to medium heat, add the peas, orzo pasta, sugar, salt, and pepper, and cook for 5 to 7 minutes or until the pasta is al dente. Add the spinach and fresh herbs and simmer the soup an additional 2 minutes to allow the flavors to blend and the spinach to wilt.

Taste and adjust seasonings, as needed. Garnish individual servings with a little soy parmesan cheese or nutritional yeast flakes, if desired.

This recipe yields 2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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