Alphagetti Soup

This soup was our overall winner at the school Taste Testing Day. And deservedly so.

 

It such an easy soup to make and the taste is not so much a standard can of Heinz tomato soup, but a bowl of tomato soup fragrant with rosemary and parsley, with deep pockets of garlic and little morsels of letters bursting on your tongue........can i add a 'woosh of hollihocks' in there too, as it did feel like opening up a good bottle of Cabernet, with the whaft i got from the soup pot.

 

This recipe was brought to our taste testing day by my lovely friend Selene at Little Foot Yurts

The only addition here was the cup of Kombucha. I added this because my OH groans that tomato soup gives him heartburn. And i couldn't have him missing out. So in my totally bizarre thinking, i thought ......hmm Kombucha is good for the stomach so it might counteract the acidic tomatoes. Did it work? Yuppity yup! Now I'm not saying it will work for everyone, but it done the trick with my husband and adding Kombucha to anything is going to improve the probiotics nature of it, so its a win win. 

 

 

(a post will follow shortly about the benefits of Kombucha and how easy it is to add into your daily routine. Its awesome!)

 

Ingredients:-

Serves 6-8

• 3tbsp Extra virgin olive oil
• 1 Large onion, peeled and chopped
• 6-8 cloves of garlic, peeled and chopped
• 2tbsp tomato paste
• 1 Tin of crushed tomatoes (796ml)
• 1 Tin of white kidney beans
• 5 Cups vegetable broth
• 1/2tsp Dried rosemary
• 1/2tsp Dried parsley
• 1tbsp brown sugar
• 3 Cups of cooked alphagetti (cooked until still firm)

Heat oil in a large soup pot over a medium high heat. Add the onion, garlic and a pinch of salt. Cook, stirring occasionally until the onion is soft, about 5 minutes.
Add the tomato paste and cook for 1 minute, stirring all the while.
Pour in the canned tomatoes, beans, broth, rosemary, parsley and sugar. Stir to combine.
Bring to the boil and reduce heat to a simmer for around 20 minutes.
Cool slightly and process with a stick blender or food processor until thick like pasta sauce.
To serve, ladle up into bowls and top with the cooked Alphagetti.

Notes/Alternatives - You can replace the beans with chickpeas, lentils or another legume of your choice.

Keep the soup thick and use it as a pasta sauce.

You can also add all the above ingredients (except the pasta) to a slow cooker and cook on low for 6hrs, then blend and add the cooked pasta.

Basic soup topped with Fenugreek sprouts . GF version.

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