Tomato Soup with Cheese
Cook the pasta in salted water according to package specification until al dente. Then rinse under cold water and drain.
Peel and finely chop the shallots and garlic. Sauté in some olive oil until soft. Add the canned tomatoes, including the juice, and allow to simmer briefly before pouring on the red wine. Pour in a little vegetable broth and simmer over low heat for 15 minutes. Season with salt and pepper and then purée the soup.
Thin with a little more broth if needed.
Cut the mozzarella into small cubes.
Pour the soup into four bowls and place the mozzarella and the pasta on top.
Serve garnished with fresh basil and alongside a herb bread if desired.