Ginger-Scented Tomato and Cabbage Soup with Fresh Mint
4 ounces small pasta, such as alphabets
2 onions, coarsely chopped
3-5 cloves garlic, coarsely chopped
1 tablespoon butter
2 teaspoons ground ginger
1 small carrot, diced
2 cups diced fresh tomatoes
6 cups vegetable broth
10-15 fresh mint leaves
salt, black pepper and cayenne pepper to taste
Cook the pasta, drain and set aside.
Lightly sauté the onion and garlic in butter until softened. Stir in the ginger and carrot and cook for a few moments; add tomatoes, broth and cabbage. Cook over medium heat until the vegetables are tender (15-20 minutes). Adjust seasoning.
Ladle the soup over several spoonfuls of pasta per person. Season each portion with a sprinkling of fresh mint and serve immediately.