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Fresh Tomato Pasta Soup
Yield: Makes 8 servings
Tomatoes are one of our most significant dietary sources of vitamin C and beta-carotene.
Ingredients:
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
Preparation:
1.
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.
2.
Bring to a boil; reduce heat. Cover; simmer 25 minutes. Remove from heat; cool slightly.
3.
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.
Nutritional Information:
| Serving Size: 3/4 cup soup | |
| Sodium | 62 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 17 g |
| Cholesterol | 4 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 28 % |
| Calories | 116 |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 1/2 |
| Fat | 1/2 |
This recipe appears in:
Italian
