It’s nearing the end of summer – or at least the end of August, which in Texas does not mean end of summer or heat. But with end of summer comes end of freshly-grown tomatoes. Now don’t get me wrong, I eat hothouse tomatoes during winter, but there is just something extra-good about fresh tomatoes. And since I have never made fresh tomato sauce before, I figured now is the time! But when things don’t turn out like you think, you change it into something better. Here is my vegan and gluten-free Spicy Fresh Tomato Kale Pasta Soup.
So what didn’t turn out right? This was meant to be homemade spaghetti with homemade sauce – didn’t turn out so I made it a soup! And why not just call it spaghetti soup? Cause this has tons of fresh tomato and kale in it! Like two whole bunches of kale and 13 tomato, lots. This is chock-full of good-for-you veggies for the end of summer kick that we need. Labor Day (and my birthday 🙂 ) is coming up and it’s the last 3 day weekend for awhile for most of us, and we need to keep things healthy and as low-cal as possible to make sure no weight gain follows us into the that long weekend. And to make this even better and ensure we don’t overeat the awesome fresh pasta soup? Adding an extra kick and making this spicy with red pepper flakes. Mmm, I love spicy (but not hot!) so adding some spice to this will be fun, and by adding just that right amount will ensure I don’t overeat – which is easy to do for me and spaghetti! And you won’t need any salt with this because there will be something a little different in this with a sauce surprise.
So for this just wash up all your tomatoes and cut into chunks and dump into a large pot. Pour in your veg stock, soy sauce and tamari – the surprise! – and all spices and garlic and put on stove. Bring to a rolling boil then turn to a simmer and cover for one hour. Take off lid and start chopping all veg and dump into pot and stir; bring to medium heat and boil for about 30 minutes. While boiling be sure to mix so it doesn’t burn on the bottom. Break pasta into thirds into the pot – let cook until al dente (almost done). Enjoy the heat!
13 Fresh Tomatoes, washed and chopped
1 Cntr Low-Sodium Vegetable Stock
2 Tbsp Kikkoman Gluten-Free Soy Sauce
2 Tbsp Gluten-Free Tamari Sauce
1 Head Garlic, minced
2 Tbsp Dried Oregano
2 Tbsp Dried Basil
2 Tsp Turmeric
2 Tsp Black Pepper
2 Tsp Dried Red Pepper Flakes
1 Large Onion, chopped
2 Bunches Kale, washed and chopped
2 Red Peppers, washed and chopped
1 Cntr Mushrooms, washed and chopped
1. Wash all tomatoes. Chop all tomatoes and dump all into a large pot.
2. Add stock, spices, garlic, soy and tamari sauces. Put pot on stove and turn to high.
3. Bring to a rolling boil then turn down to a simmer. Put the lid on and let simmer one hour.
4. Wash and chop all veggies and add to pot. Bring heat to medium high and let boil.
5. Break noodles into thirds into pot and let soak up liquid and soften.
6. Portion out and enjoy!