TOMATO SOUP WITH PASTA

Ingredients

 

1 825g can tomatoes, undrained

2 teaspoons olive oil   3 cloves garlic, finely chopped

1 small onion, chopped (about 1/2 cup)

2 cups chicken stock   1 medium carrot, chopped (about 3/4 cup)

3/4 cup chopped celery   125g small pasta shells or elbow macaroni

2 tablespoons chopped parsley 

1/4 teaspoon freshly ground black pepper

Chopped fresh parsely for garnish

Procedure

Drain tomatoes in a strainer set over a bowl.  Set juice aside.  In a blender or food processor fitted with a metal blade, mix tomatoes until smooth.

 

In a large pan, heat oil over a medium-low heat.  Add garlic and onion, cook, stirring frequently, for 2 minutes.  Stir in pureed tomato.  Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.

 

Stir in reserved tomato juice, stock, carrot, celery, pasta, parsley and pepper.  Simmer until vegetables are tender, about 25-30 minutes.  Ladle soup into serving blows.  Garnish with parsley.  Serve.

Serving Information

• Serves: 4
• Fat: g
• Calories: