Source: dLife

A nice combination of red onions, beets, and pasta topped with yogurt makes this soup a big hit at any dinner party.

Servings

1 tbsp extra virgin olive oil
12 oz red onion , sliced
2 medium garlic cloves , crushed
10 oz canned sliced beets , cut into sticks
5 cup low sodium vegetable broth , or water
1 cup cooked pasta
2 tbsp raspberry vinegar
1 pinch salt and pepper (to taste)
2 tbsp lowfat plain yogurt (or mascarpone)
1 tbsp fresh chives (garnish)

1 In a large pan with olive oil, heat the onions and garlic.
2 Cook gently for about 20 minutes until onion is soft and tender. Stir occasionally.
3 Add the beets, stock or water, cooked pasta and vinegar and heat through.
4 Season and garnish with swirls of yogurt and chives.

For an extra nuttiness to the flavor, substitute cooked barley for the pasta.