The wild, earthy flavor of Portobello mushrooms enriches this incredibly simple soup made of stock, tomato paste and red wine. Boil the ingredients with delicate pastini pasta, then serve.
INGREDIENTS (for 4 servings):
- 1 (8 ounce) package dry pastini
- 3 cups veal stock
- 1 grilled portobello mushroom cap, sliced
- 1 tablespoon tomato paste
- 1 tablespoon red wine
- salt and pepper to taste
In a large pot, combine pasta, stock, mushroom, tomato paste, wine and salt and pepper to taste. Cook over medium-high heat for 8 to 10 minutes, or until pasta is al dente.