This is a quick, healthy and hearty soup that can be used to finish up leftover tomatoes but canned are just as good. Serve with a big green salad.
Ingredients
- 2 tbsp olive oil
- 3 large bay leaves
- 1 large onion diced
- 4 cloves of garlic
- 2 stocks of celery diced
- 3 cans of tomatoes
- 1/4 cup (or 1 small can) tomato paste
- vegetable (or chicken) stock (approx 2 cups)
- 1 tsp chili powder
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp (or more) salt
- 2 tsp ground pepper
- 1/4 cup pesto
- The juice of 1 and 1/2 lemons
- Croutons
- 1/2 of a baguette diced into cubes
- 2 tbsp parmesan and dried parsley
Directions
- f you have a food processor or hand-held mixer then you only need to roughly chop your onions, garlic and celery. If not then chop very finely. Add oil to a large sauce pan along with veggies, bay leaves and spices. Saute gently until tender. Add tomatoes, tomato paste and stock. Simmer with cover on pot for at least 1 hr (I did 2 hrs). At the end stir in the pesto and lemon juice and let rest. Put bread cubes onto a baking pan, spray with Pam and sprinkle with parmesan and parsley. Lightly toast in the over. Garnish soup with croutons.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 138g | |
Recipe makes 6 servings | |
Calories 132 | |
Calories from Fat 93 | 70% |
Total Fat 10.46g | 13% |
Saturated Fat 2.06g | 8% |
Trans Fat 0.0g | |
Cholesterol 4mg | 1% |
Sodium 279mg | 12% |
Potassium 262mg | 7% |
Total Carbs 7.92g | 2% |
Dietary Fiber 2.0g | 7% |
Sugars 3.37g | 2% |
Protein 3.28g | 5% |
Advertisement
Advertisement