Tomato soup with pasta and basil

Ingredients for 4 servings:

• 750 g tomatoes, peeled, pitted, diced
• 2 tbsp olive oil
• 1 onion(s), finely chopped
• 1 garlic clove(s), pressed
• 1 bell pepper(s), red, small, finely chopped
• 1 liter vegetable broth
• 100 g tomato paste
• 1 tbsp agave syrup
• 15 g basil
• 150 g pasta (shell), small
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sauté the onion, garlic, and bell pepper in olive oil for 10 minutes, stirring occasionally. Add the tomato pulp and simmer for another 10 minutes over medium heat. Add the broth, tomato paste, agave syrup, salt, and pepper, and simmer, covered, for another 15 minutes. Let the soup cool slightly and puree until smooth. Then strain. Meanwhile, cook the pasta according to the instructions and add to the soup. Stir in the torn basil. Reheat if desired and garnish with basil leaves.