Pasta Tomato Soup for 4

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Pasta Tomato Soup

 

1 can (28 oz.) diced tomatoes, undrained

2 teaspoons olive oil

3 cloves garlic, minced

1/2 cup yellow onion, chopped

2 cups vegetable broth

3/4 cup carrots, chopped

3/4 cup chopped celery

4 oz. pasta shells or elbow macaroni

2 TB chopped fresh parsley

1/4 tsp. ground black pepper

Chopped fresh parsley for garnish

 

1. Drain tomatoes in a strainer set over a small bowl; reserve the juice and

set aside. In a blender

 

or food processor fitted with the metal blade, process the tomatoes until

smooth.

 

2. In a medium saucepan, heat oil over medium-low heat. Add garlic and onion;

cook, stirring frequently,

for 2 minutes Stir in tomatoes. Reduce heat to low and simmer, stirring

occasionally, for 10 minutes.

 

3. Stir in reserved tomato juice, broth, carrot, celery, pasta, parsley, and

pepper. Simmer until vegetables

are tender, about 25 to 30 minutes. Ladle soup into serving bowls. Garnish

with parsley. Serve immediately.

 

Serves: 4.