Easy Tomato 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. 1Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
2. 2Heat the oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and cook, stirring frequently, for 4 minutes.
3. 3Stir in the minced garlic and smoked paprika, cooking for 1 minute. Pour in 1 cup of the crushed tomatoes and heat for 1 more minute.
4. 4Remove the pot from the heat. Carefully transfer the mixture to a blender, or use an immersion blender directly in the pot, and puree until completely smooth. Blending the aromatics first creates a silky, uniform base for the broth.
5. 5Return the smooth puree to the pot. Stir in the remaining crushed tomatoes, vegetable broth, honey, salt, and a quarter teaspoon of the black pepper.
6. 6Place the pot back over medium-high heat and bring the liquid to a rolling boil. Stir in the pastina, reduce the heat to medium, and simmer for at least 15 minutes until the pasta is tender. Stir occasionally so the pasta doesn't stick to the bottom.
7. 7While the soup simmers, spoon the grated cheese into 12 equal mounds (about 2 teaspoons each) on the prepared baking sheet, spacing them 2 inches apart. Dust with the remaining quarter teaspoon of black pepper.
8. 8Bake the cheese mounds for 8 to 10 minutes until they melt into golden, lacy crisps. Transfer the baking sheet to a wire rack to cool slightly, then ladle the hot soup into six bowls and top each with two crisps.

Nutrition

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