Menu Enter a recipe name, ingredient, keyword...

Tomato Pastina Soup

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 teaspoons olive oil
  • 2/3 cup coarsely-chopped green bell pepper
  • 1/2 cup coarsely-chopped onion
  • 1/2 cup coarsely-chopped cucumber
  • 3 garlic cloves minced
  • 1 1/2 pounds fresh tomatoes coarsely chopped
  • 1 can whole tomatoes - (14 1/2 oz) undrained
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 teaspoon salt
  • 1 ounce uncooked pastina
  • 1 cup water

Details

Servings 1

Preparation

Step 1

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.

You'll also love

Review this recipe

Whole Fish Baked In Tomatoes, Onions, And Garlic Outback Steakhouse's Tangy Tomato Dressing