1. Sweat the garlic and onions in the olive oil 2. Add the tomato paste and saute until it has a sweet aroma and beings to take on a rusty color 3. Add the tomatoe, stock, basil, jalapenos, oregano, thyme, wine, and bay leaf 4. Simmer for approximately 30 minutes 5. Strain the soup through a medium chinois The Professional Chefs Techniques of Healthy Cooking/The Culinary Institute of America (1993) Typos by Brenda Adams
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 57 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1008.7mg||35 %|
|Potassium 1306.6mg||34 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 19.5g|
|Protein 5.6g||8 %|
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Calories per serving: 167
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