LEBANESE TOMATO SOUP

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Lebanese Tomato Soup image

Maria Luisa Scott and Jack Denton Scotts have traveled extensively and collected recipes from around the world. This is from "A World of Pasta". Posted for ZWT3 Middle Eastern.

Provided by Acerast

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 88, Fat 6.7, SaturatedFat 2.8, Cholesterol 10.6, Sodium 324.1, Carbohydrate 6.2, Fiber 1.9, Sugar 3.1, Protein 2.2

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