Vermicelli Soup with Tomato & Basil

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is very simple, quick and memorable when it’s properly cooked. It really is my crisis-saver. If you use vegetable or chicken broth, your soup will have a stronger taste — but with just plain water like this, it is quick and beautiful and means you can present a meal in no time. Serve this immediately or the pasta just swells in the soup. If you’re not feeling fantastic, or are down in the dumps with a bit of a cold, this is the thing to lift your spirits.

Ingredients

  • 1.75 litres(61 fl oz/7 cups) water or broth
  • 1 tablespoon tomato passata (pureed tomatoes)
  • 4 basil leaves
  • 120 g( oz) vermicelli or angel hair pasta, broken up
  • olive oil, to serve
  • grated parmesan cheese, to serve

    Method

    Put the water, passata and basil leaves in a pan and add teaspoons of salt (this shouldn’t be necessary if you’re using broth). Bring to the boil, then simmer over low heat for 6–7 minutes before adding the pasta. Cook the pasta until a few seconds before the packet says it should be ready (it will continue cooking in the hot broth) and then immediately remove the pan from the heat. Ladle out into bowls, diving to the bottom of the pot each time to make sure everyone has a fair helping of pasta and broth. Drizzle a little olive oil over each bowl if you like, but definitely give a good sprinkling of parmesan (about 1 very heaped tablespoon for each bowl). Serve immediately.