Tomato Pasta Soup
1 14 1/2 ounce can of tomatos (diced, crushed, whatever you have on hand)
2 cloves of chopped garlic
1 teaspoon olive oil
2 tablespoons tomato paste
4 cups of water
1 veggie bullion cube
5 1/2 ounces (about 3/4 cup) uncooked pasta (elbow macaroni, broken up spaghetti)
1/2 teaspoon oregeno
1/2 teaspoon basil
Heat up olive oil and add garlic. Let garlic cook for a minute and then add tomatoes, tomato paste, oregeno, and basil. Bring to a boil and then add the 4 cups of water and the bullion cube. Bring to a boil again. Once it boils add the pasta and cook until pasta is tender.
This is good served with croutons or crusty vegan bread. I just drop some croutons onto the top of each bowl of soup.
Also if you don't have the bullion cube it works just fine without it! It just adds a little extra flavor.
For the pasta I like using elbow macaroni, but broken up spaghetti, or any other leftover pasta works fine.