Sundried Tomato Pasta Soup
Ingredients
- 100g conchiglie pasta (or any dried pasta)
- 2 tbsp vg butter
- 1 red onion, finely diced
- 5 garlic cloves, finely chopped
- 2 tbsp chopped sun dried tomatoes
- 1 roasted red pepper, finely chopped
- 2 tbsp tomato puree, plus a splash of boiling water
- 1 stock cube + 1l boiling water (or use the pasta water)
- 80g kale, roughly massaged and torn
- 1 tsp each dried sage, basil and parsley
- large pinch of salt and pepper to season
Garnishes
- cracked black pepper
- sun dried tomatoes
- toasted stale bread
Preparation
Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 minutes.
Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes.
Add the minced garlic to the pot and continue to fry for a further 2-3 minutes.
Drain the pasta (saving the pasta water for the stock) and set aside.
Add the tomato purée with a splash of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale.
After a minute of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper.
Tips
Remove the big stalks from the kale and roughly massage it to make it easier to cook and chew.
