Italian Tomato Soup
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 onion, diced
- 1 green bell pepper, diced
- 29.58 ml minced garlic cloves
- 14.79 ml olive oil
- 765.43 g plum tomatoes
- 14.78 ml Splenda sugar substitute
- 4.92 ml dried basil
- 2.46 ml fennel seed
- 0.61 ml cayenne pepper
- 396.89 g chicken broth
- 255.14 g whole wheat ravioli (the refrigerated kind)
directions
- sautee onion, bell pepper and garlic in olive oil for 5 minutes. Add 27oz can of plum tomatoes, splenda, basil, fennel, and cayenne pepper and simmer for 20 minutes. Let cool for about 15 minutes and then liquefy in food processor. Put back into pot and add chicken broth and pasta. Cook about 10 minutes more. Let cool for 5 minutes, serve.
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