28 oz crushed tomatoes, (1 tin)
3 cups vegetable stock
3 twigs basil leaves, chopped
1 cup red onion, chopped
3 garlic cloves, minced
2 carrots, medium, small dice
1 bay leaf
½ tsp red chili flakes
2 tsp Italian seasoning
¼ cup white wine
1 tbsp tomato paste
salt and ground black pepper, to taste
3 tbsp olive oil
To Serve:
focaccia toast
In a large pot, saute the chopped onion, carrots, and garlic in oil until translucent.
Add in the bay leaf, Italian Seasoning, tomato paste, and red chili flakes. Saute briefly.
Deglaze with white wine and reduce briefly.
Add the basil, crushed tomato, and vegetable stock. Cover and simmer for 30 minutes.
Remove and discard the bay leaf.
Puree with a stick blender.
Season to taste with salt and pepper. Adjust accordingly.
Garnish with parsley and serve with focaccia toasts.
Sugar: 19g
:
Calcium: 149mg
Calories: 288kcal
Carbohydrates: 35g
Fat: 15g
Fiber: 8g
Iron: 5mg
Monounsaturated Fat: 10g
Polyunsaturated Fat: 2g
Potassium: 1090mg
Protein: 6g
Saturated Fat: 2g
Sodium: 1369mg
Vitamin A: 8122IU
Vitamin C: 33mg
