TOMATO SOUP WITH NOODLES
Preparation and cook time 20 minutes
14 oz. canned tomatoes, chopped
2 tbsp. tomato paste
3-4 oz. vermicelli or egg noodles
½ large onion, chopped
4 garlic cloves, finely chopped
¼ tsp. spicy paprika
3 tbsp. olive oil
2-3 cups boiled water
½ tsp. dried marjoram
1/2 tsp. fresh or dried thyme
1/2 tsp. fresh basil
Salt to taste
Heat olive oil in a saucepan. Add onion, garlic and thyme and cook over a medium-low heat for 5 minutes, stirring occasionally.
Add tomato paste and cook for 2 minutes, stirring. Add tomatoes ( I used organic sweet tomatoes), marjoram, paprika, salt and cook for 3 minutes, then stir in the water and cook for another 2 minutes.
Stir in noodles and cook, according to package instructions. Transfer to bowls, garnish with basil and parmesan cheese and serve immediately.