This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Tomato Soup

1 28 oz. can of crushed tomatoes
2 tablespoons extra virgin olive oil
1 shallot--finely minced
1 clove fresh garlic--finely minced
½ lb spaghetti (or linguine) broken in approximately 2 inch pieces
1 teaspoon chicken base *
1 sprig fresh basil
3-4 leaves fresh basil--slivered
Salt and pepper to taste


In a medium saucepan add oil followed by the shallot and cook over medium heat until softened, about one minute.

Add garlic and cook for about 30 seconds followed by the tomatoes and the basil
Bring to a boil and then lower heat to a simmer and cook for about 30-45 minutes, stirring occasionally

In the meantime bring about 3 quarts of water to a boil and add the minced pasta

Cook until al dente (cooked but still firm) about 8 minutes

Remove excess water, leaving just enough to cover the pasta, and set it aside

Add the chicken base to the water and stir followed by the tomato sauce--one ladle at a time until the broth results in the richness of flavor you desire. (Add more water if additional broth is desired).

Spoon into bowls and add the slivered basil. Serve immediately

* Chicken base (comes in a jar) is a great pantry item to have on hand because you can make broth with it or add it to liquid in a soup or sauce to add flavor. It is far more versatile than broth or stock. Find it in the grocery store next to these items.