Tomato Soup III This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.
Ingredients
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
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Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
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Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
Per Serving: 78 calories; protein 3.3g; carbohydrates 16.9g; fat 0.5g; sodium 824.6mg.