Tomato Pastina Soup

Recipe Ingredients

2 teaspoons	10ml	Olive oil
2/3 cup	97g / 3.4oz	Coarsely-chopped green bell pepper
1/2 cup	31g / 1.1oz	Coarsely-chopped onion
1/2 cup	73g / 2.6oz	Coarsely-chopped cucumber
3		Garlic cloves - minced
1 1/2 lbs	681g / 24oz	Fresh tomatoes - coarsely chopped
1		Whole tomatoes - (14 1/2 oz) - undrained
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Coriander seeds
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
1 oz	28g	Uncooked pastina
1 cup	237ml	Water

Recipe Instructions

Heat oil in large saucepan over medium heat until hot. Add green pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender.

Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool.

Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls.

This recipe yields 6 (3/4-cup) servings.

Exchanges Per Serving: 1/2 Starch, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 93; Calories from Fat 21%; Total Fat 2g; Saturated Fat 1g; Protein 3g; Carbohydrates 17g; Cholesterol 0mg; Sodium 214mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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