A quick tomato soup built on one pantry can. The acidity needs garlic, pasta makes it supper, and a thread of oil and butter round it out on a cold night.

Serves 2. 25 minutes, 8 at the stove.

About 310 calories a serving, 5 g protein, 25 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 3 cups water to a boil in a pot. Slice 3 cloves garlic thin and warm them in a medium pot with 2 tablespoons oil and 1 tablespoon butter over medium heat until the garlic softens and turns pale gold, about 2 minutes.
2. Pour in the canned tomatoes with their juice and bring to a simmer. Let it bubble gently while you cook the pasta.15 min
3. Add 2 ounces pasta to the boiling water and cook until tender, stirring now and then.10 min
4. When the pasta is cooked through, drain it, add it to the soup, and stir. Taste and season with salt and pepper to your liking.

Note Swap the pasta for rice if you prefer. Leftovers keep refrigerated for up to three days and reheat gently on the stove. Serve with crusty bread on the side to soak up the broth.