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Add a photoThis 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.
Ingredientes
- 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
Direcciones
- 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.
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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% |
