'1/4 cup (50g) unsalted butter'
'1 large onion (150g), sliced'
'6 medium tomatoes (720g), seedless and coarsely chopped'
'1 small sweet basil plant (200g), thinly sliced'
'3 chicken bouillon tablets dissolved in 2.5 liters of hot water'
'1 tablespoon salt'
'1/4 teaspoon black pepper'
'150g gramigna paglia and fieno pasta'
'1/4 cup (50g) unsalted butter'
'1 large onion (150g), sliced'
'6 medium tomatoes (720g), seedless and coarsely chopped'
'1 small sweet basil plant (200g), thinly sliced'
'3 chicken bouillon tablets dissolved in 2.5 liters of hot water'
'1 tablespoon salt'
'1/4 teaspoon black pepper'
'150g gramigna paglia and fieno pasta'
'In a medium saucepan, melt the butter over high heat'
'Add the onion and cook, stirring occasionally with a wooden spoon, until softened (about 3 minutes)'
'Add the tomato, sweet basil, bouillon, salt, and pepper
Stir to combine'
'Cover and let simmer'
'Cook on low heat, stirring occasionally, until the sweet basil is tender (about 20 minutes)'
'Add the pasta, stir to combine, and cook until al dente (about 15 minutes)'
'Transfer to a soup bowl and serve.'
'Approximately 150 calories per serving'
