Fresh California Tomato Summer Soup
Fresh California Tomato Summer Soup recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
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.
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