SOUP RECIPE - 709
TOMATO
SOUP
WITH
MOZZARELLA
1/4 c. olive oil
2 med. onions, chopped
5 to 6 med. tomatoes, peeled
1 sm. clove garlic, minced
1 med. beet, peeled & sliced
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
3 to 4 drops Tabasco sauce
1 tbsp. white vinegar
1/4 lb. Mozzarella cheese
1/4 tsp. basil
Heat olive oil and onions in medium saucepan.
Quarter tomatoes and add to saucepan along with garlic and beet.
Season with salt, pepper and basil. Reduce heat to low and cook 45 minutes.
Discard beets and transfer to food
processor, puree until smooth.
Before serving, season with lemon juice, Tabasco
sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.
SOUP RECIPE - 710
MINESTRONE
1 (6 oz.) can tomato paste
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 (16 oz.) can whole tomatoes, undrained
2 c. water
1 c. green cabbage, shredded
2 med. carrots, pared & sliced
3/4 tsp. basil
1 bay leaf
1/4 tsp. oregano/salt
1/8 tsp. pepper
1/2 c. ditalini
1 (16 oz.) can cannelini beans, undrained
Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens.
Stir in tomatoes.
Break up chunks with spoon.
Add water,
paste, cabbage, carrot, basil, bay leaf, oregano, salt and pepper.
Bring to a boil.
Cover.
Lower heat and simmer for 25 minutes.
Add macaroni.
Simmer, covered, for 20 minutes.
Stir in beans with liquid.
Cook, covered, for 10
minutes or until vegetables and macaroni are tender.
Discard bay leaf.
Soup is thick.
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