1 28-oz. can whole
peeled tomatoes
(preferably San
Marzano)
2 cups passata
(uncooked tomato
puree) or tomato
puree
1 qt. chicken or
vegetable stock
A few leaves of basil,
torn
Minced fresh parsley
■In a small skillet, melt the
butter over medium. When
the butter foams, add the
uncooked pasta and cook,
stirring often, until toasted
and golden, about 3 minutes.
■Meanwhile, in a soup pot
or Dutch oven, heat the olive
oil over medium to medium-
high. Add the onion, celery,
carrots, and garlic; season
with salt and pepper. CoverQuick Tomato Soup
with Balsamic
Vinegar & Toasted
Pa sta
SERVES 4
2 tbsp. butter
4 oz. thin spaghetti,
broken into 1- to 2-inch
pieces
2 tbsp. olive oil
1 onion, chopped
1 rib celery with leafy
top, chopped
2 carrot s , grated
2 cloves garlic, sliced
Kosher salt and pepper
2 tbsp. balsamic vinegar
1 tbsp. light honey, such
as acacia, or superfine
sugar
and cook, stirring
occasionally, until the
vegetables are tender, 6 to
7 minutes.
■Stir in the vinegar and
honey, scraping up any
browned bits on the bottom
of the pot. Add the tomatoes
and their juices, crushing
the tomatoes with your
hands as you add them. Add
the passata then the stock.
Using an immersion blender
or working in batches in a
food processor, puree the
soup. If using a food
processor, return the soup
to the pot and bring to a
boil. Add the toasted pasta
and simmer until tender,
about 8 minutes. Serve the
soup in bowls; top with
basil and parsley.SAN
MARZANO
TOMATOES
These
legendary
Italian
tomatoes are
grown in the
volcanic soil
near Mount
Vesuvius, which
gives them a
sweet flavor
and low acidity.