Tomato Paste Broth with Beans
If you want to know how to use leftover tomato paste, this tomato paste broth with beans recipe is a great place to start.
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Servings: 4
Calories: 254kcal
Equipment
- Large pot
Ingredients
- 1 tablespoon neutral oil
- 1 onion peeled and minced
- 2 tablespoons butter optional
- ¾ teaspoon crushed red pepper more or less to taste
- ½ teaspoon garlic powder
- 2 tablespoons tomato paste
- 4–5 cups water or stock
- Pinch of sugar
- 1 cup dry dry rotini
- 15- ounce can of white beans drained
- 2.5 ounces fresh arugula
- Fresh basil leaves optional, for garnish
Instructions
Cook the onion:
- Heat oil in a large pot over medium-high heat. Add the onion and cook until golden brown, about 5–7 minutes.
Bloom the spices:
- If using, melt the butter into the onion. Once bubbly, add the crushed red pepper and garlic powder. Cook for 30 seconds.
Brown the tomato paste:
- Add the tomato paste and mash it into the onion. Cook 2 minutes until it's fragrant.
Make the broth:
- Pour in water and add the sugar. Bring to a boil.
Finish the broth:
- Add the pasta and white beans and reduce heat to medium. Cook until al dente, about 10-15 minutes. Season with salt and pepper. Stir in the arugula and cook until wilted. Turn off the heat.
To serve:
- Ladle the soup into bowls and garnish with basil, if you like. Enjoy!
Nutrition
Calories: 254kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Sodium: 125mg | Fiber: 12g | Sugar: 3g | Vitamin C: 7mg
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