Tomato Soup with Rice Noodles

Tomato Soup with Rice Noodles

I can crushed tomatoes

3 tablespoons extra virgin olive oil

1 small onion – finely diced

1 fresh garlic clove – finely diced

1 sprig basil

2 cups chicken broth (or more depending on taste)

½ pound rice spaghetti or fettuccine – cut in 1-inch pieces

In a medium saucepan heat the oil (over medium-high flame) until hot but not smoking. Add the onions and cook until soft (about one minute). Follow with the garlic and cook for about 10 seconds and follow immediately with the tomatoes.

Bring to a boil, add the basil (stems and all), and reduce the sauce to low heat. Stir occasionally and cook for about 20-25 minutes. Add the broth a little at a time until you reach the desired taste.

In the meantime cook the pasta in a separate saucepan according to the package directions. Drain and add to the tomato broth. Remove the cooked basil, plate into bowls and finish with some fresh chopped basil.