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Mediterranean Tomato Soup with Pasta















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


5 tablespoons olive oil
1 large onions
2 ½ pounds tomatoes
ripe, cut in large dice
4 large garlic cloves
2 cups chicken broth
1 ¼ cups water
1 ¼ teaspoons oregano
leaf, crumbled
1 x salt and black pepper
to taste
1 cup pasta
2 tablespoons basil
fresh, chopped
1 x Parmesan cheese
for serving


Heat olive oil in a large saucepan over medium-low heat.

Add onion and cook, stirring occasionally, about 12 minutes or until soft but not brown.

Add tomatoes, garlic, stock, water, oregano, salt, and pepper; bring to a boil.

Cover and cook over low heat 45 minutes.

Purée soup in a food mill; or purée in a food processor and strain, pressing so pulp goes through strainer.

(Soup can be kept, covered, 2 days in a refrigerator.

) Return soup to saucepan and reheat.

If soup appears thin, simmer uncovered 2 to 3 minutes to thicken slightly.

Bring a medium saucepan of water to a boil and add salt.

Just before serving add pasta and cook uncovered over high heat, stirring occasionally, 5 to 8 minutes or until tender but firm to the bite.

Drain well.

Add to soup.

Stir in 1 tablespoon basil.

Taste and adjust seasoning.

Sprinkle with remaining 1 tablespoon basil.

Serve with parmesan cheese, if desired.

NOTE: Made this only when you have very ripe tomatoes - they are the soul of this soup while the ditali, or pasta thimbles, give it body.

The soup is relatively easy to prepare because there is no need to peel or seed the tomatoes.

After cooking, they are puréed in either a food mill or food processor.

A garnish of tomato slices nad basil sprigs looks very attractive.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 20455% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 128mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 11g
Vitamin A 34% Vitamin C 44%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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