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Tomato Soup with Pasta

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Submitted by angi33

YIELD

4 servings

PREP

5 min

COOK

35 min

READY

40 min

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
1 1
SMALL SMALL ONIONS
chopped
1 453.6
POUND G TOMATOES
chopped
1 1
EACH EACH CARROTS
sliced
1 1
EACH EACH CELERY STALKS
sliced
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML BASIL *
3 1.4
PINTS L STOCK *
1 237
CUP ML VERMICELLI PASTA
broken
1 15
TABLESPOON ML PARSLEY LEAVES
chopped

Directions

Heat oil in soup pot and gently fry the onion for 2 minutes.

Add tomatoes, carrot and celery.

Mix well with the oil Sprinkle in the seasonings and stir together.

Fry for 3 minutes. Add stock and bring to a boil.

Simmer for 10 minutes then add pasta.

When pasta is tender, serve, garnished with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 301 37% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 874mg 36%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 12g
Vitamin A 73% Vitamin C 31%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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