| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Low-fat, Soups/stews | 10 | Servings | |
INGREDIENTS
| 1 | oz | Olive oil |
| 3 | Cloves garlic, minced | |
| 3 | oz | Onions, minced |
| 3 | oz | Tomato paste |
| 2 1/4 | lb | Tomatoes, skinned seeded |
| chopped | ||
| 2 | qt | Chicken stock, or vegetable |
| stock | ||
| 1/2 | oz | Basil, chopped |
| 1 1/2 | t | Jalapenos, minced |
| 1 | Sprig oregano, chopped | |
| 1 | Sprig thyme, chopped | |
| 4 1/2 | oz | White wine, dry |
| 1 | Bay leaf |
INSTRUCTIONS
Sweat the garlic and onions in the olive oil Add the tomato paste and saute until it has a sweet aroma and beings to take on a rusty color Add the tomatoe, stock, basil, jalapenos, oregano, thyme, wine, and bay leaf Simmer for approximately 30 minutes Strain the soup through a medium chinois The Professional Chef's Techniques of Healthy Cooking/The Culinary Institute of America (1993) Typos by Brenda Adams <adamsfmle@sprintmail.com> and formatting by MC_Buster. MC and EAT-LF posted 7/20/97 Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest eat-lf.v097.n183 by Badams <adamsfmle@sprintmail.com> on Jul 20, 1997
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 285.3mg
Potassium: 377.6mg
Carbohydrates: 8.4g
Fiber: 2.5g
Sugar: 4.1g
Protein: 2.3g