Fresh Tomato Pasta Soup
Ingredients
- 1 Tbl Olive oil
- 1/2 Cup Chopped onion
- 1 Clove garlic, minced
- 3 Lbs Fresh tomatoes (about 9 medium) coarsely chopped
- 3 Cups Vegetable or chicken broth
- 1 Tbl Minced fresh basil
- 1 Tbl Minced fresh marjoram
- 1 Tbl Minced fresh oregano
- 1 Tsp Whole fennel seeds
- 1/2 Tsp Black pepper
- 3/4 Cup Cooked rosamarina, orzo or other small pasta
- 1/2 Cup Shredded mozzarella cheese
Instructions
- Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender
- Add tomatoes, broth, basil, marjoram, oregano, fennel seeds and pepper; bring to a boil. Reduce heat to low; cover and simmer 25 minutes. Remove from heat, cool slightly
- Puree' tomato mixture in batches in food processor blender (or use an immersion blender). Return to saucepan; bring to a boil. Add pasta; cook 7 to 9 minutes or until tender. Sprinkle with mozzarella cheese