Veggie Rosa Sauce Soup
Time: 40 minutes
Serving Size: 3-4
Ingredients
Pasta: https://www.tankcookbook.com/pasta-dough/foglie-dulivo or any small noodles 1-2 serving size
Soup: 2 tbsp olive oil, 1/4 cup half moon carrots, 1/4 cup diced white onions, 1/4 cup half moon shaped zucchini, 1/2 cup mushrooms, 1/4 cup diced bell pepper, 2 basil stems + leaves, 1 garlic clove minced, 2 cups vegetable broth, 4 cups water, 1.5 tsp thyme, 2 tsp parsley, 2 tsp salt, 1/2 - 1 tsp crushed red pepper flakes, 1 tbsp tomato paste, 1 tbsp heavy cream, 1/2 tbsp lemon juice
Vegetables:
Diced up the onions, bell pepper, carrots & zucchini (half moon shaped) & garlic.
Cut the basil stems in half & chiffonade the leaves.
Take out all other ingredients.
Soup
In a dutch oven - on low heat, add the olive oil - add in garlic & basil stems + leaves.
Once fragrant, add in the onions, zucchini, bell pepper, mushroom, & carrots.
After vegetables are soft are translucent - add in 1 tsp thyme, 1/2 tsp parsley, 1/2 tsp red pepper flakes, 1 tsp salt. & mix
Medium heat - make room in the center & add 1 tbsp tomato paste - cook for 3-4 minute.
Deglaze with 1 tbsp lemon juice & add 1 tbsp heavy cream.
Mix to form a vodka sauce and cook for another minute.
Stir the veggies and the sauce together cook med- high heat for couple minutes.
Add in 2 cups vegetable broth, 5 cups water, 1/2 tsp thyme, 1/2 tsp parsley, 1 tsp salt, 1/4 tsp red pepper flakes. (season to taste)
Bring to a boil & simmer for 15 minutes - with lid on.
Add in 1 cup pasta or sprouted beans after simmering for 5 minutes.
Soup is ready when noodles are cooked or beans are soft.
Serve with sourdough bread & fresh basil :)