Fresh California Tomato Summer Soup
48
Fresh California Tomato Summer Soup recipe
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.
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?
