Italian soup with small pasta
Description
The recipe won't take much time. The Italian soup with small pasta turns out very aromatic thanks to basil and garlic. You can add ingredients to your taste. I always add extra herbs. When enriched with cream, this soup acquires a very delicate flavor. I hope you'll enjoy it. Ladle into bowls and serve.
Instructions
- 1
Step 1
Chop the onion and carrot into very small cubes, crush and chop the garlic. Heat the oil in a large heavy-bottomed pot, add the onion, garlic, and carrot, and cook over medium heat, stirring, for 15 minutes. Blanch the tomatoes in boiling water, then cool them in cold water, remove the skins, cut the flesh into small pieces, and add to the pot with the vegetables.
- 2
Step 2
Pour in the tomato juice, bring to a boil, then simmer over low heat, partially covered, for 20 minutes. Separately, cook the pasta in a large amount of salted boiling water according to the package instructions, slightly undercooking it. Drain in a colander and add the pasta to the soup.
- 3
Step 3
Remove the leaves from the basil (you won't need the stems) and finely slice them. Add half of the leaves to the soup, season with salt and pepper. Remove the pot from the heat, cover with a lid, and let the soup steep for 5 minutes. Whip the cream into a stiff foam, then fold in the remaining basil, salt, and pepper. Serve the soup, topping each serving with a large spoonful of the cream mixture.