1 1/2 tsp. olive oil
4 anchovies, chopped
1 onion, chopped fine
1/2 C. leek, chopped fine (if you don’t have leek, more onion is OK too)
4 garlic cloves, crushed
1 28 oz can tomatoes (I like the Muir Glen brand)
2 C. frozen corn kernels
2 C. water
Pinch red pepper flakes
Salt and Pepper
1/2 C. basil leaves, chopped fine

Put olive oil in the bottom of a small soup pot. sauté onions and leeks in the olive oil until translucent, about five minutes. Toss in anchovies, garlic, and red pepper flakes. Continue stirring until the anchovies melt, about two minutes more. Scrape the mixture out of the soup pot, and put it in a food processor or blender, along with the canned tomatoes. Process until smooth. Put the mixture back in the soup pot, along with 1 C. of the water, and the 2 C. of corn. Cook for about eight minutes, until the corn is cooked, and the soup tastes good. Add salt and pepper to taste. If the soup is too thick, go ahead and add the rest of the water. Right before serving, turn off the heat, and stir in the basil. The residual heat of the soup will cook the basil.

Yield: 4 servings
Calories: 151
Fat: 2.9g
Fiber: 4.9g