Tomato soup with pasta shells
Tomatoes contain the natural plant pigment lycopene, which has an antioxidant effect. This means that the plant substance can protect our body cells from harmful environmental influences and thus counteract the development of cancer. By the way, lycopene is more effective when it is crushed and cooked, because we can absorb it better, i.e. the plant substance can unfold its effect ideally in soup.
For some family members, the delicious soup may not be sufficiently satisfying, so serve a baked tomato baguette with the tomato soup with noodles.
Ingredients
- Ingredients
- 2 cans chopped Tomatoes (or fresh peeled and pieced very ripe tomatoes)
- salt
- freshly ground pepper
- whole Nutmeg
- sugar
- 1 small white onion
- 2 garlic cloves
- olive oil
- 10 fresh Basil
- 200 grams Pasta shell
Preparation steps
Peel and finely chop onion. Peel garlic. In a pot, heat 4 tablespoons oil. Add onions and fry until soft. Stir in tomatoes and garlic. Season with 4 teaspoons sugar, salt, pepper and freshly grated nutmeg. Add 100 ml (approximately 1/2 cup) water and bring to a boil. Then cover and simmer over low heat, about 10 minutes. Remove from heat and season with salt and pepper. Stir in basil leaves, cover and let stand.
Cook pasta in plenty of salted boiling water until al dente. Drain. Ladle tomato soup into bowls and top each serving with 3-4 tablespoons pasta shells. Garnish with basil.