Try this Tomato Vegetable Soup recipe, or contribute your own.
Suggest a better description3 oz. sun dried tomatoes 5+ large cloves of garlic (the more the better) a handful of fresh basil leaves or 1T. dried basil simmer this until the tomatoes are soft and the garlic is cooked through. Puree, adding enough of the cooking water to make the blender run smoothly. Add: several (I used 5) large tomatoes (about 5 cups, chopped). Peel and seed if you are inspired to do so. 2 smallish zucchini, sliced. Simmer until the tomatoes have become soup and the zucchini is almost tender. Stir occasionally. Add: 8 oz. mushrooms, sliced. While the mushrooms are being absorbed into the soup, cook some small pasta. I used mostacciolini. When the pasta is done, put some in a bowl and cover with soup. If you add lots of spinach, instead of zucchini and mushrooms, this becomes tomato Florentine soup. Orzo or rice is a good addition in that case, instead of the pasta. From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree Digest [Volume 9 Issue 21] July 12, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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