This tomato pasta soup was one of my go-to recipes way before I went vegan. I’ve always been a sucker for low-effort umami-packed recipes, and this is one of them – it’s incredibly easy to put together, requires minimum time and effort, and is filling & flavorful!
- 1 red onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tsp basil
- 1 tsp rosemary
- 150 ml (⅔ cup) dry white wine (see notes)
- 1 l (2 17.64 oz cartons/cans) passata
- 1 l (4 cups) water
- 200 g (2 cups) medium-sized pasta
- 1 can pitted olives
- 1 can white beans
- Salt/pepper to taste
To serve (optional):
- fresh basil
- garlic bread
- tomato chips
- Finely chop the onion and garlic, while heating the olive oil in a deep saucepan. Fry for 4-5 minutes.
- Meanwhile, open the jars of beans and olives. The liquid from the olives can be drained, and the liquid from the beans (aquafaba) can be saved and used in another dish! If the beans are in tomato sauce, then there’s no need to drain them.
- Cut the olives in half or into rings. Simultaneously cook the pasta in a separate pan according to package instructions.
- Add dried herbs and wine to the onion and garlic, heat everything together for another 3-4 minutes.
- Add passata, stir, heat for a couple of minutes, then add water, bring to a boil.
- Once the soup is boiling, add the olives and beans to it and heat together for another 2-3 minutes. Taste, add salt/pepper.
- Add cooked pasta before serving. If you do not plan to serve the whole soup at once, I recommend keeping the pasta separately and adding it before serving, otherwise, it will absorb too much liquid and lose its shape!
- Serve hot with fresh basil, garlic bread, and tomato chips.
If you can’t/don’t want to use wine for cooking, you could replace the water with veggie broth, and cook onion and garlic in a little bit of vinegar (about 3 tbsp white wine or apple vinegar works best) in step 4.
Recipe and photography by Anna Kot.
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