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 %|
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