Roasted Tomato And Pasta Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb ripe italian plum tomato, halved lengthwise
• 1 large red pepper, quartered lengthwise and seeded
• 1 large red onion, quartered lengthwise
• 3 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 5 1/2 cups vegetable stock
• 4 -5 fresh sage leaves, chopped
• 1 pinch sugar
• 1 cup tubetti
• salt and pepper
• balsamic vinegar

Recipe

• 1 preheat oven to 375°f.
• 2 spread vegetables in a roasting pan and drizzle with oil.
• 3 roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
• 4 process the vegetables with 1 cup of stock until pureed.
• 5 pour into a sieve placed over a large saucepan and press the puree through into the pan.
• 6 add stock, sage, sugar, salt and pepper and bring to a boil.
• 7 add pasta and cook according to package directions for al dente.
• 8 ladle into serving bowls and drizzle with a little balsamic vinegar.