Lebanese Tomato Soup
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 garlic clove, minced
- salt, to taste
- pepper, to taste
- 4 medium tomatoes, peeled, seeded and chopped or 1 lb canned tomato, finely chopped
- 2 cups hot water
- 3 cups hot beef broth
- 2 cups escarole, shredded and packed into cup
- 3⁄4 cup semi de melone, melon seed pasta (or other small pasta of your choice)
- 1⁄2 lemon, juice of
- 1 tablespoon of fresh mint, minced or 1 teaspoon dried mint
directions
- Heat the butter and oil in a large saucepan over medium heat.
- Add the onion and garlic, season lightly with salt and pepper and saute until soft.
- Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
- Add the water, broth and escarole, simmer 20 minutes.
- Stir in the pasta and cook 5 minutes or until it is al dente.
- Stir in the lemon juice and mint leaves, simmer for 1 minute.
- Taste for seasoning.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.