- 3
- 30 mins
- 40 mins
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Ingredients
- 2 c low salt, non-fat chicken or veg. broth
- 1 c chopped Italian Plum tomatoes (canned)
- 1 cup ricotta (can use non-fat) or cream
- 1/4 cup toasted pine nuts
- 1/4 to 1/2 cup chopped fresh basil
- 4 cloves garlic, peeled and minced (roasted if time permits)
- 4-8 oz. mozzarella in water, drained
- salt and pepper to taste
- Garnish with additional toasted pine nuts and whole basil leaves and olive oil
Preparation
Step 1
Combine 1 c broth, tomatoes, ricotta, nuts and basil and garlic in blender or processor. Blend until smooth, about 1 min. Pour into saucepan and stir in add'l 1 c broth. Cook over med. heat, stirring frequently until very hot. Season with salt and pepper. Dice drained mozzarella and divide equally among 4 bowls. Pour hot soup on top and garnish with additional pine nuts, olive oil and whole basil leaves.