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Add a photoServings: 4
Ingredients
- 5 Tbsp. Extra virgin olive oil
- 1 lrg Onion chopped
- 2 1/2 lb Ripe tomatoes cut in large dice
- 4 lrg Garlic cloves minced
- 2 c. nonfat chicken broth or possibly any broth
- 1 1/4 c. Water
- 1 1/4 tsp dry oregano crumbled Salt and freshly grnd pepper to taste
- 1 c. Small pasta such as timbale Shaped ditali (salad Macaroni)
- 2 Tbsp. fresh basil coarsely minced Bowl of parmesan cheese for serving, optiona freshly grated
Directions
- Heat extra virgin olive oil in a large saucepan over medium-low heat. Add in onion and cook, stirring occasionally, about 12 min or possibly till soft but not brown.
- Add in tomatoes, garlic, stock, water, oregano, salt, and pepper; bring to a boil. Cover and cook over low heat 45 min.
- Puree soup in a food mill; or possibly puree 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 2-3 min to thicken slightly.
- Bring a medium saucepan of water to a boil and add in salt. Just before serving add in pasta and cook uncovered over high heat, stirring occasionally, 5-8 min or possibly till tender but hard to the bite. Drain well. Add in to soup.
- Stir in 1 Tbsp. basil. Taste and adjust seasoning. Sprinkle with remaining 1 Tbsp. basil. Serve with parmesan cheese, if you like.
- NOTE:Made this only when you have very ripe tomatoes - they are the soul of this soup while the ditali, or possibly pasta thimbles, give it body. The soup is relatively easy to prepare because there is no need to peel or possibly seed the tomatoes. After cooking, they are pureed in either a food mill or possibly food processor. A garnish of tomato slices and basil sprigs looks very attractive.
- NOTES : This is one of my favorite ways to use tomatoes. I do peel them eventhough the recipes says which you don't have to. I got this recipe 2 yearsago from a friends pasta cookbook. I don't recall the name of the book.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 4 servings | |
| Calories 438 | |
| Calories from Fat 163 | 37% |
| Total Fat 18.47g | 23% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Potassium 895mg | 26% |
| Total Carbs 58.13g | 16% |
| Dietary Fiber 6.2g | 21% |
| Sugars 9.81g | 7% |
| Protein 11.6g | 19% |
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