YIELD Makes 8 servings
Tomatoes are one of our most significant dietary sources of vitamin C and beta-carotene.
|1||tablespoon olive oil|
|1/2||cup chopped onion|
|1||clove garlic, minced|
|3||pounds fresh tomatoes (about 9 medium), coarsely chopped|
|3||cups fat-free reduced-sodium chicken broth|
|1||tablespoon minced fresh basil|
|1||tablespoon minced fresh marjoram|
|1||tablespoon minced fresh oregano|
|1||teaspoon fennel seeds|
|1/2||teaspoon black pepper|
|3/4||cup uncooked rosamarina or other small pasta|
|1/2||cup (2 ounces) shredded part-skim mozzarella cheese|
- Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes, broth, basil, marjoram, oregano, fennel seeds and black pepper.
- Bring to a boil; reduce heat. Cover; simmer 25 minutes. Remove from heat; cool slightly.
- Purée tomato mixture in food processor or blender in batches. Return to saucepan; bring to a boil. Add pasta; cook 7 to 9 minutes or until tender. Transfer to serving bowls. Sprinkle with mozzarella cheese.
|Serving Size:||3/4 cup soup|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||28 %|
You Might Also Like
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.