Tomato-Cauliflower Soup with Tubetti Pasta

The combination of tomato and cauliflower might seem unconventional, but this quick, flavorful soup is a savory, vegetable-packed lunch or light dinner. Make it with Così Com'è Double Concentrated Red Datterino Tomato Paste for twice the tomato flavor.

Ingredients for 4 people

• 1 cauliflower
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp fennel seeds
• 1 (3.1 oz) jar Così Com'è Double Concentrated Red Datterino Tomato Paste
• 3 cups water
• 280 g tubetti or ditalini pasta
• 1 spring onion
• 50 g pecorino cheese

How to make Tomato-Cauliflower Soup with Tubetti Pasta

1. Finely chop the cauliflower into bite-sized pieces. In a large pot over medium heat, add the olive oil, garlic and fennel seeds. Cook 30 seconds, until fragrant. Add the cauliflower and cook 2–3 minutes, until starting to brown.
2. Add the tomato paste and stir until the cauliflower pieces are coated. Cook 1 minute, then stir in the water. Season with salt and pepper. Bring to a boil.
3. Add the pasta and cook 7–8 minutes, until tender. Meanwhile, thinly slice the spring onion.
4. Once the pasta is cooked, remove the pot from the heat. Stir in the spring onion and cheese until the cheese is melted. If desired, drizzle with more olive oil or top with more cheese and serve.