Mediterranean Tomato Soup with Pasta

---------- Recipe via Meal-Master (tm) v8.05

Title: Mediterranean Tomato Soup with Pasta
Categories: Soups, Vegetables, Vegetarian, Pasta, Arlene
Yield: 4 servings

5 tb Olive Oil
1 lg Onion, minced
2 1/2 lb Ripe tomatoes, cut in large
Dice
4 lg Garlic cloves, chopped
2 c Chicken stock or any broth
1 1/4 c Water
1 1/4 ts Dried leaf oregano crumbled
Salt and freshly ground
Pepper to taste
1 c Small pasta, such as thimble
Shaped ditali (salad
Macaroni)
2 tb Coarsely chopped fresh basil
Bowl of freshly grated
Parmesan cheese (for serving
If desired)

Heat olive oil in a large saucepan over medium-low
heat. Add onion and cook, stirring occasionally,
about 12 minutes or until soft but not brown. Add
tomatoes, garlic, stock, water, oregano, salt, and
pepper; bring to a boil. Cover and cook over low heat
45 minutes.

Puree soup in a food mill; or puree in a food
processor and strain, pressing so pulp goes through
strainer. (Soup can be kept, covered, 2 days in a
refrigerator.) Return soup to saucepan and reheat.
If soup appears thin, simmer uncovered 2-3 minutes to
thicken slightly.

Bring a medium saucepan of water to a boil and add
salt. Just before serving add pasta and cook
uncovered over high heat, stirring occasionally, 5-8
minutes or until tender but firm to the bite. Drain
well. Add to soup.

Stir in 1 tablespoon basil. Taste and adjust
seasoning. Sprinkle with remaining 1 tablespoon
basil. Serve with parmesan cheese, if desired.

NOTE:
Made this only when you have very ripe tomatoes - they
are the soul of this soup while the ditali, or pasta
thimbles, give it body. The soup is relatively easy
to prepare because there is no need to peel or seed
the tomatoes. After cooking, they are pureed in
either a food mill or food processor. A garnish of
tomato slices nad basil sprigs looks very attractive.

This recipe came from a friends pasta cookbook. It is
great!!!

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