Tomato Pastina Soup

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

Method

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.

Yield

6 Servings


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