Fresh Tomato Pasta Soup Jan Peterson
1 Tbsp. Olive oil
1 Tbsp. Minced fresh marjoram
½ cup chopped onion
1 Tbsp. Minced fresh oregano
1 clove garlic, minced
1 tsp. Fennel seed
3 pounds fresh tomatoes, coarsely chopped
3 cups fat-free chicken broth
1 Tbsp. Minced fresh basil
3/4 cup uncooked pasta
½ cup shredded mozzarella cheese
Heat oil in saucepan over medium heat. Add onion and garlic and stir until onion is tender. Add tomatoes, broth, basil, marjoram, oregano, fennel seed and black pepper. Bring to a boil; reduce heat. Cover; simmer 25 minutes. Remove from heat; cool slightly. Puree tomato mixture in food processor or blender in batches. Return to saucepan, bring to a boil. Add pasta, cook 7 to 9 minutes or until tender. Transfer to serving bowls. Sprinkle with mozzarella. Garnish with marjoram sprigs if desired. Calories - 116 - Fat - 4gr.