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Tomato Pastina Soup

Tomato Pastina Soup

Tomato Pastina Soup

Similar to a chilled gazpacho, this vitamin C-packed soup is served hot for a different twist. By adding pastina, cumin and coriander, this soup is a delicious new version of a familiar favorite.


Makes 6 servings


2 teaspoons olive oil
2/3 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped cucumber
3 cloves garlic, minced
1-1/2 pounds fresh tomatoes, coarsely chopped
1 can (14-1/2 ounces) whole tomatoes, undrained
2 tablespoons balsamic vinegar
2 teaspoons ground cumin
1 teaspoon coriander seeds
1/2 teaspoon black pepper
1/4 teaspoon salt
1 ounce uncooked pastina
1 cup water


  1. Heat oil in large saucepan over medium heat until hot. Add bell pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender. Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool.
  2. Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls.

Nutritional Information

Serving Size: 3/4 cup soup
Sodium 214 mg
Protein 3 g
Fiber 3 g
Carbohydrate 17 g
Saturated Fat trace g
Total Fat 2 g
Calories from Fat 21 %
Calories 93

Dietary Exchange

Vegetable 2
Starch 1/2
Fat 1/2

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