| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | S_living, Soups | 1 | Servings | |
INGREDIENTS
| 2 | T | Packed fresh, up To 3 |
| Basil or parsley | ||
| 2 | T | Grated parmesan cheese |
| 1 | Clove garlic, cut in half | |
| 1/8 | t | Freshly ground pepper |
| 1 | 10 3/4 oz tomato soup |
INSTRUCTIONS
Remove stems from basil. Wash leaves thoroughly in lukewarm water, and drain well. Position knife blade in food processor bowl; add basil, cheese, garlic, and pepper, and top with cover. Process until mixture is smooth.Combine basil mixture and tomato soup in a saucepan; cook over medium heat until thoroughly heated, stirring constantly. Yield: 3 cups. Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 8.8mg
Sodium: 153mg
Potassium: 16mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.9g