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Tomato Pastina Soup
Yield: Makes 6 servings
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:
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 |
This recipe appears in:
Italian
