Authentic Tomato Pastina Soup Recipe | Easy & Flavorful

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 cloves garlic, minced 1‑1/2 pounds fresh tomatoes, coarsely chopped 1 can (14-1/2 ounces) whole tomatoes, undrained 2 tablespoons balsamic vinegar 2 teaspoons ground cumin 1 teaspoon coriander seeds 1/2 teaspoon black pepper 1/4 teaspoon salt 1 ounce uncooked pastina 1 cup water

PREPARATION:

1. Heat oil in large saucepan over medium heat until hot. Add bell 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.
2. 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 appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 3/4 cup soup Sodium 214 mg Protein 3 g Fiber 3 g Carbohydrate 17 g Saturated Fat trace g Total Fat 2 g Calories from Fat 21 % Calories 93 DIETARY EXCHANGE: Vegetable 2 Starch 1/2 Fat 1/2