Mediterranean Tomato Soup with Pasta
| Yield: | 4 Servings |
| Categories: | Soups, Vegetarian, Pasta, Vegetables |
| 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) |
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