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Fresh California Tomato Summer Soup

 
48

Fresh California Tomato Summer Soup recipe

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

3 cups onions
finely chopped
3 cups celery
diced
6 tablespoons olive oil
3 tablespoons garlic
minced
3 cups carrots
diced
6 cups chicken broth, low salt
4 ½ quarts pasta shells
*
4 ½ quarts tomatoes
diced
*
6 tablespoons basil
dried
2 ½ teaspoons salt
1 ½ teaspoons black pepper
½ cup Parmesan cheese
grated, optional

Directions

Sauté onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender.

Stir in garlic and carrots, sauté 2 minutes.

Add chicken stock, bring to a boil and add remaining ingredients except Parmesan.

Cook until pasta is tender, about 10 minutes.

To serve: Spoon 1½ cups soup into each bowl. Top each with 1 teaspoon Parmesan cheese if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 699g (24.7 oz)
Amount per Serving
Calories 37162% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1850mg 77%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 20%
Sugars g
Protein 31g
Vitamin A 20% Vitamin C 51%
Calcium 25% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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