Alphabet Tomato Basil Soup
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Groceries:
- 2 Tbsp olive oil
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 1 cup spinach
- 1 can of great northern beans, rinsed
- 4 cloves garlic, minced
- 1 28 oz can of whole San Marzano tomatoes
- 1 Tbsp dried basil or one large handful of fresh basil
- 1 ½ cup vegetable stock
- 2 tsp kosher salt
- ⅛ tsp red pepper flakes
- ¼ cup heavy cream (can sub coconut milk for DF)
- ½ tsp maple syrup or sugar
- 1 ½ cup cooked alphabet pasta (sub with orzo or any other small pasta shape)
Instructions:
In a medium stock pot, heat olive oil over medium heat. Add onions and carrots. Sauté until a light golden brown fond forms on the bottom of the pot and the onions are translucent. About 5-8 minutes. Add in the spinach, rinsed beans, red pepper flakes, and garlic. Cook until the spinach has wilted down completely.
Add in the entire can of whole san marzano tomatoes as well as the stock and salt. Bring to a vigourous simmer over medium low and cook until the carrots are slightly past fork tender.
Cook pasta of choice in a small pot according to instructions. Once Al Dente, drain and rinse with cool water. Mix with a small drizzle of oil to prevent sticking.
Once the veggies for the soup are extremely tender, add in the basil, either dried or fresh, and blend the mixture with an immersion blender until smooth. If you do not have an immersion blender, feel free to do this in a normal blender in two batches.
Add in the heavy cream and maple syrup. Season again with salt to taste. To serve, add a scoop of cooked pasta to each bowl and then cover with the soup. This is to ensure the pasta never overcooks and becomes mushy! Enjoy!
