Ingredients
12 Ounces Rigatoni
2 Tablespoons Olive oil
2 large Shallots, diced
1 teaspoon Dried basil
1 teaspoon Dried oregano
Pinch of Red pepper flakes
2 Tablespoons Tomato paste
2 Cans Canned tomato puree
6 Cups Vegetable broth
2 Bay leaves, dried
1/4 Cup Parmesan
Salt and Pepper to taste
Method
Cook the rigatoni according to package directions. Drain and set aside when done.
Now, in a large soup pot, heat the olive oil on medium. Add the shallots . Sauté, reducing heat as needed until the shallots are translucent. About 2-3 minutes.
Then add the basil, oregano and red pepper. Toss with the shallots
Next, add the tomato puree and stir it into the shallots
Now, pour in the tomato puree and vegetable broth. Stir to combine.
Add the bay leaves and a few pinches of salt and pepper. Then bring to a simmer, reduce heat to medium low or low just so it is bubbling slightly. Simmer for 10 minutes. Stirring occasionally.
Then add the Parmesan and stir to melt into the soup. Simmer for another 5-10 minutes to develop the flavors.
Taste and adjust seasoning. It will probably need more salt and pepper. Remove the bay leaves.
Add the rigatoni to the pot with the soup and stir to combine. Let simmer just for another minute or so to make sure the rigatoni is warm.
Serve immediately with fresh basil and extra parmesan on top!
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