Fresh Tomato Pasta Soup Photo
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.
This recipe appears in: Italian
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
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