Warm your soul tonight with a bowl of comforting Pasta con Brodo e Pomodoro, a simple yet delightful Italian classic that embodies home-cooked love.

1

Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until they are soft and fragrant.

2

Next, add the chopped tomatoes to the pot, stir well, and let them cook for about 10 minutes until they start breaking down into a sauce.

3

Pour in the vegetable broth and bring to a gentle boil. Season with salt and pepper. Allow the broth to simmer for an additional 10 minutes.

4

Meanwhile, in a separate pot, cook the pasta according to the package instructions until al dente, usually around 8-10 minutes.

5

Drain the pasta and then gently mix it into the broth with tomatoes, letting everything melt together for about 2 minutes on low heat.

6

Finish by adding freshly torn basil leaves for an aromatic touch before serving.

4

• Add some grated Parmesan cheese on top for richness.
• Incorporate seasonal vegetables like spinach or zucchini for an extra nutrition boost.
• Try using different types of pasta such as whole wheat or gluten-free variations.

• Use a high-quality vegetable broth for the best flavor.
• Add a pinch of sugar to balance the acidity of the tomatoes if needed.
• Do not overcook the pasta; it should remain slightly firm to hold up in the broth.

• fat: 10 grams
• fiber: 6 grams
• protein: 12 grams
• calories: 400
• carbohydrates: 70 grams

This dish is a hearty and nourishing option packed with vitamins and fiber from the tomatoes and possible added veggies, making it a balanced choice for a meal.

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