Recipe:  Mediterranean Tomato Soup with Pasta



Igredients:

4 tablespoons Olive Oil
1 large Onion -- minced
to taste Black Pepper
1 cup Pasta -- small variety
4 large Garlic Cloves -- minced
2 1/2 pounds Tomatoes -- diced
2 tablespoons Fresh Basil -- coarsely chopped
2 cups Low Sodium Vegetable Broth
1 1/4 cups Water
1 1/4 teaspoons Oregano -- dried, crumbled
1 teaspoon Salt -- (optional)
Parmesan Cheese -- (optional)

Instructions:

  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 or blender 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.

**Notes: For best results, make this with very ripe tomatoes - they are
the
soul of this soup while the pasta gives it body.  There is no need to
peel
or seed the  tomatoes.   A garnish of tomato slices or basil sprigs
look
very attractive for strict vegan diets where cheese is not used.