Tomato Pastina Soup

Tomato Pastina Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons olive oil

  • cup coarsely-chopped green bell pepper

  • ½

    cup coarsely-chopped onion

  • ½

    cup coarsely-chopped cucumber

  • 3

    garlic cloves minced

  • pounds fresh tomatoes coarsely chopped

  • 1

    can whole tomatoes - (14½ oz) undrained

  • 2

    tablespoons balsamic vinegar

  • 2

    teaspoons ground cumin

  • 1

    teaspoon coriander seeds

  • ½

    teaspoon freshly-ground black pepper

  • ¼

    teaspoon salt

  • 1

    ounce uncooked pastina

  • 1

    cup water

Directions

Heat oil in large saucepan over medium heat until hot. Add green pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender. Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool. Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls. This recipe yields 6 (3/4-cup) servings. Exchanges Per Serving: 1/2 Starch, 2 Vegetable, 1/2 Fat. Nutrition Facts: Calories 93; Calories from Fat 21%; Total Fat 2g; Saturated Fat 1g; Protein 3g; Carbohydrates 17g; Cholesterol 0mg; Sodium 214mg; Dietary Fiber 3g.


Nutrition

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