Name: Mediterranean Tomato Soup with Pasta
Ingredients: 5 tb Olive Oil; 1 lg Onion, minced; 2 1/2 lb Ripe tomatoes, cut in large; Dice; 4 lg Garlic cloves, chopped; 2 c Chicken stock or any broth; 1 1/4 c Water; 1 1/4 ts Dried leaf oregano crumbled; Salt and freshly ground; Pepper to taste; 1 c Small pasta, such as thimble; Shaped ditali (salad; Macaroni); 2 tb Coarsely chopped fresh basil; Bowl of freshly grated; Parmesan cheese (for serving; If desired)

Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Vegetarian	Soups, Vegetables, Vegetarian, Pasta, Arlene	4	Servings

INGREDIENTS

5	tb	Olive Oil
1	lg	Onion, minced
2 1/2	lb	Ripe tomatoes, cut in large
		Dice
4	lg	Garlic cloves, chopped
2	c	Chicken stock or any broth
1 1/4	c	Water
1 1/4	ts	Dried leaf oregano crumbled
		Salt and freshly ground
		Pepper to taste
1	c	Small pasta, such as thimble
		Shaped ditali (salad
		Macaroni)
2	tb	Coarsely chopped fresh basil
		Bowl of freshly grated
		Parmesan cheese (for serving
		If desired)

INSTRUCTIONS

Heat olive oil in a large saucepan over medium-low heat. Add onion and
cook, stirring occasionally, about 12 minutes or until soft but not brown.
Add tomatoes, garlic, stock, water, oregano, salt, and pepper; bring to a
boil.  Cover and cook over low heat
45    minutes.
Puree soup in a food mill; or puree in a food processor and strain,
pressing so pulp goes through strainer. (Soup can be kept, covered, 2 days
in a refrigerator.) Return soup to saucepan and reheat. If soup appears
thin, simmer uncovered 2-3 minutes to thicken slightly.
Bring a medium saucepan of water to a boil and add salt. Just before
serving add pasta and cook uncovered over high heat, stirring occasionally,
5-8 minutes or until tender but firm to the bite. Drain well. Add to soup.
Stir in 1 tablespoon basil.  Taste and adjust seasoning. Sprinkle with
remaining 1 tablespoon basil. Serve with parmesan cheese, if desired.
NOTE: Made this only when you have very ripe tomatoes - they are the soul
of this soup while the ditali, or pasta thimbles, give it body. The soup is
relatively easy to prepare because there is no need to peel or seed the
tomatoes.   After cooking, they are pureed in either a food mill or food
processor.  A garnish of tomato slices nad basil sprigs looks very
attractive.
This recipe came from a friends pasta cookbook.  It is great!!!
Posted to Digest eat-lf.v097.n175 by Arlene Schiffman
<arlenes@holly.colostate.edu> on Jul 11, 1997

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