Roasted Grape Tomato, Corn & Pasta Ribbon Soup

Mueller's Good Source of Whole Grain Yolk Free Wide Ribbons
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Prep Time: 10 min
Cook Time: 40 min
Serves: 4

Ingredients

  • 6 oz Mueller's Good Source of Whole Grain Wide Pasta Ribbons
  • 2 pints grape tomatoes
  • 2 cups fresh or frozen
    corn kernels
  • 4 cloves garlic, chopped
  • 1 Tbsp chopped fresh rosemary
  • 2 Tbsp extra virgin olive oil
  • 5 cups vegetable stock
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp chopped fresh basil
  • Fresh ground black pepper

Directions

  1. Preheat oven to 425° F.
  2. In a large bowl, combine grape tomatoes, corn, garlic and rosemary.
  3. Drizzle with oil and toss to coat. Pour onto parchment paper lined baking sheet. Roast in oven for 30 minutes, or until golden brown and tomatoes start to split. Let cool slightly.
  4. Pour tomato and corn mixture into blender. Add 1 cup of the vegetable stock and puree until smooth. Pour into soup pot. Add remaining stock and bring to a boil.
  5. Stir in pasta ribbons and simmer for 10 minutes or until pasta is tender but firm. Add balsamic vinegar. Ladle into soup bowls. Garnish with basil and pepper.

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