Tomato-Basil Pastina Soup with Cheese Crisps

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion (any type), chopped
• 3 garlic cloves, minced
• ½ teaspoon smoked paprika
• 2 (28-ounce) cans crushed tomatoes, divided
• 4 cups Veggie Scraps Broth ( page 120 ) or low-sodium vegetable broth
• 1 teaspoon honey
• ½ teaspoon black pepper, divided
• ¼ teaspoon kosher or sea salt
• 1 cup (8 ounces) uncooked pastina or acini de pepe pasta
• ½ cup grated Manchego or Parmesan cheese (about 2 ounces)

Instructions

1. 1Warm the olive oil in a large Dutch oven or stockpot over medium heat, then stir in the chopped onion and cook for 4 minutes.
2. 2Stir in the minced garlic and smoked paprika, cooking for 1 minute before pouring in 1 cup of the crushed tomatoes to heat for another minute.
3. 3Take the pot off the heat and carefully transfer the mixture to a blender, or use an immersion blender directly in the pot, blending until completely smooth.
4. 4Pour the smooth puree back into the pot, then mix in the rest of the crushed tomatoes, vegetable broth, honey, salt, and a quarter teaspoon of black pepper.
5. 5Place the pot back over medium-high heat and bring the liquid to a rolling boil.
6. 6Stir in the pastina, reduce the heat to medium, and simmer for at least 15 minutes until the pasta is tender, stirring occasionally to prevent sticking.
7. 7Allow the soup to simmer longer if time permits to deepen the savory flavors.
8. 8Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper while the soup bubbles.
9. 9Drop the grated cheese into 12 equal mounds, about 2 teaspoons each, forming 2-inch circles on the prepared baking sheet, and dust with the remaining quarter teaspoon of black pepper.
10. 10Bake the cheese mounds for 8 to 10 minutes until they melt into golden, lacy crisps, then transfer the baking sheet to a wire rack to cool slightly.
11. 11Ladle the hot soup into six individual bowls and garnish each portion with two baked cheese crisps.
12. 12Gather any leftover aged cheese scraps from your refrigerator to make additional crisps.
13. 13Substitute cheddar, Asiago, Pecorino Romano, Gruyère, or Gouda for the Manchego if desired.
14. 14Crush any extra cheese crisps over roasted vegetables or toss them into green salads for added crunch.

Nutrition

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