Roasted Tomato and Garlic Broth with Green Beans and Stelline

9 medium or 12 small tomatoes
3 cloves garlic, coarsely chopped
1-2 tablespoons olive oil
1 cup green beans, cut into bite-sized lengths
4 cups vegetable broth
6 oz stelline (tiny star shaped pasta) or other tiny pasta


Roast the tomatoes (see recipe.) Sauté the garlic in olive oil until lightly gilded; add green beans and cook 1-2 minutes. Add tomatoes and juice. Pour in the vegetable broth and bring to a boil.

Cook pasta until just tender; drain. Serve each bowl of soup with several spoonfuls of cooked pasta stirred in.