Quick Tomato Soup with Balsamic Vinegar and Toasted Pasta
- 2 tablespoons butter
- 1/4 pound thin spaghetti pasta, broken into 1- to 2-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 rib celery with leafy top, chopped
- 2 carrots, grated
- 2 cloves garlic, sliced
- Salt and pepper
- 1 tablespoon light acacia honey or superfine sugar
- 2 tablespoons balsamic vinegar
- 1 28-ounce can whole, peeled tomatoes, preferably San Marzano, crushed with your hands
- 2 cups passata or tomato purée
- 1 quart chicken or vegetable stock
- A few leaves of basil, torn
- Minced fresh parsley
In a small skillet, melt the butter over medium heat. When the butter foams, add the uncooked pasta and cook, stirring often, until toasted and golden, about 3 minutes.
Meanwhile, in a Dutch oven, heat the olive oil, two turns of the pan, over medium to medium-high heat. Add the onion, celery, carrots and garlic, and season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables are tender, 6-7 minutes.
Add the toasted pasta and simmer until tender, about 8 minutes. Divide the soup among bowls; top with basil and parsley.