Tomato Soup with Pasta and Basil
this is from "the essential pasta cookbook" 
 
 
3 large  very ripe tomatoes (1.5 lb) (or 1-15 oz can drained tomatoes,
  chopped
2 Tbsp  olive oil
1   onion, finely chopped
1 clove  garlic, finely chopped
1 small  red bell pepper, finely chopped
4 cup  chicken or vegetable stock
1/4 cup  tomato paste
1 tsp  sugar
1/4 cup  fresh basil leaves
1 cup  conchiglie (shell pasta) or macaroni
 
peel, seed, and roughly chop tomatoes. heat the oil in a large, 
heavy based pan and cook the onion, garlic and red pepper, stirring for 
10 minutes, or until soft. add the tomato and cook for another 10 
minutes. 
add the stock, tomato paste, sugar and salt and pepper to taste. 
cover and simmer for 15 minutes. remove from heat and add the basil 
leaves. allow to cool slightly before processing the mixture in batches, 
in a food processor or blender until smooth. return to pan and reheat 
gently. 
while soup is cooking, cook the pasta al dente. drain, add to the 
soup and heat through. garnish with basil leaves. 
note: make sure you add the basil after cooking so you don't lose the 
flavor. 
 
-- 
(ID: 13862) Mirror: rec.food.recipes: Thu, Mar 13, 2003


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