Tomato Soup with Noodles
This Tomato Soup with Noodles is a rich & creamy tomato soup with loads of pasta swimming in a sweet and flavorful broth. This dish is ready in 30 minutes and makes an easy weekday lunch or meal the whole family will love. Serve with a side salad and oven baked garlic bread for a hearty and flavorful dinner. This is a fantastic vegetarian and dairy free dinner, made with totally plant based ingredients.
Ingredients
- 16 ounces ditalini
- 1 large sweet onion sliced
- 2 tablespoons olive oil
- 4 cloves garlic
- 28 ounces Diced Tomatoes or 3 cups fresh tomatoes
- 1/2 cup cashews raw & unsalted
- 2 cups Vegetable Stock
- 1 teaspoon italian seasoning
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 cup fresh parsley or basil, chopped
Instructions
- Bring a large pot of water to a boil. Cook ditalini according to package directions and set aside.
- In another pot, add the olive oil and sauté the garlic and onions over low heat, for about 6 to 7 minutes until they begin to shimmer. Add the diced tomatoes, cashews, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 25 minutes.
- Once sauce is finished cooking, carefully remove the pot from the heat. Transfer the vegetables to a blender (or use an immersion hand blender in the pot). Blend in high until the sauce becomes thick and creamy.
- Toss sauce with ditalini and serve hot. Garnish with fresh chopped parsley or basil, and enjoy.
Nutrition
Calories: 323kcalCarbohydrates: 29gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 354mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 753IUVitamin C: 21mgCalcium: 67mgIron: 4mg
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