Recipe for Tomato Soup with Pasta and Shrimps
Number of servings - 4
Tomatoes - 1 1/2 lb (skinned, seeded and diced)
Pasta (papardelle) - 5 oz
Shrimps - 11 oz (peeled and boiled)
Leeks - 1 pc. (sliced into rings)
Onions - 1 pc. (peeled and sliced)
Butter - 1 tbsp
Dried basil - 10 tsp
Sea salt - 1 tsp
Beef broth - 3 1/2 cups
Garlic - 2 cloves
Parsley - 1 tbsp (chopped)
Saute the onions and leeks until transparent. Add tomatoes, dried basil and simmer 5-7 minutes.
Pour the broth to saucepan, add pasta and cook until ready.
Add contents of frying pan and shrimps to soup, bring to boil and immediately remove from heat.
Pour cooked soup in bowls and garnish to taste.
Ready in: 35 minutes.