Fresh Tomato Pasta Soup
Browse the recipe Fresh Tomato Pasta Soup
Fresh Tomato Pasta Soup
YIELD Makes 8 servings
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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:
- 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.
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 |