INGREDIENTS
1
tablespoon olive oil
1/2
cup chopped onion
1
clove garlic, minced
3
pounds fresh tomatoes (about 9 medium), coarsely chopped
3
cups fat-free reduced-sodium chicken broth
1
tablespoon minced fresh basil
1
tablespoon minced fresh marjoram
1
tablespoon minced fresh oregano
1
teaspoon fennel seeds
1/2
teaspoon black pepper
3/4
cup uncooked rosamarina or other small pasta
1/2
cup (2 ounces) shredded part-skim mozzarella cheese
PREPARATION:
- Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes, broth, basil, marjoram, oregano, fennel seeds and black pepper.
- Bring to a boil; reduce heat. Cover; simmer 25 minutes. Remove from heat; cool slightly.
- Purée tomato mixture in food processor or blender in batches. Return to saucepan; bring to a boil. Add pasta; cook 7 to 9 minutes or until tender. Transfer to serving bowls. Sprinkle with mozzarella cheese.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
3/4 cup soup
Sodium
62 mg
Protein
5 g
Fiber
2 g
Carbohydrate
17 g
Cholesterol
4 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
28 %
Calories
116
DIETARY EXCHANGE:
Vegetable
2
Starch
1/2
Fat
1/2
