| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Low-cal, Soups |
4 |
Servings |
INGREDIENTS
|
|
From: Gaye Levy |
| 1 |
|
Onion, medium chopped |
| 1 |
|
Carrot, large chopped |
| 4 |
c |
Chicken broth, reg strength |
| 1 |
|
Tomato puree, 15 oz. |
| 3 |
T |
Basil leaves, dried |
| 3/4 |
t |
Sugar |
| 1/2 |
t |
White pepper |
| 2 |
t |
Vegetable oil, optional |
| 1987 |
|
at could be more filling, and warming this time of year than |
INSTRUCTIONS
Spray the bottom of a 3 to 4 quart pan with PAM, or optionally, coat
with oil. Add the onion and carrot and cook, stirring occasionally,
until both the onion and the carrot are sweet tasting and tender when
pierced. This will take about 30 minutes. Stir broth, tomato puree,
basil sugar and pepper into pan. Bring to a boil on high heat. Cover
and simmer to blend flavors, about 15 minutes. With a slotted spoon,
scoop vegetables and a little of the broth into a food processor or
blender. Whirl until smoothly pureed. Pour vegetable mixture back into
the pan; heat until steaming. Ladle into bowls and enjoy. Notes from
Gaye: This recipe is adapted from Sunset Magazine, circa a large bowl
of soup and some fresh bread? For the bread, try the Italian Bread
which is as lo-cal as bread can go...and go easy on the butter or
margarine. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”