11 April 2009

Tomato-Potato Soup

Here is a delicious soup recipe from Claire's Corner Copia cookbook. I know soup season is coming to an end, but we had a cold snap last week that warranted a warm cozy meal... this was perfect.

6 c. water
1 can whole tomatoes (28 oz.)
1 large onion, sliced
1 T. dried parsley
3 cloves garlic, minced or chopped
1/4 c. olive oil
pinch dried basil
3 large potatoes, peeled and diced (1/2"?)
1/2 c. frozen peas
4 oz. tortellini or cut pasta such as shells, fusilli, whatever you have - cooked according to pkg directions
salt to taste
1/2 tsp. black pepper

1. Bring water to boil in large soup pot. Snip the tomatoes in the can with kitchen scissors. Dump tomatoes & sauce/juice, onion, parsley, garlic, olive oil and basil into the boiling water. Cook uncovered over medium heat for 1 hour, stirring often.

2. Add potatoes and cook uncovered for 45 more minutes, stirring frequently.

3. Add peas and cook for 15 more minutes (this is the time to cook the pasta if you haven't already). Stir in pasta, salt & pepper, taste for seasoning.

Serves 3 - but probably 4 if you used tortellini :)

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