Tomato Pastina Soup
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Tomato Pastina Soup
YIELD Makes 6 servings
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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.
INGREDIENTS
| 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 |
PREPARATION:
- 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.
- 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.
This recipe appears in:
Italian
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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