1 T. plus 1 tsp. olive oil
1 C. finely chopped carrot
1/2 C. diced celery
1/4 C. chopped shallots or onion
6 garlic cloves–2 minced and 4 thinly sliced
1/2 tsp. dried basil
1/2 tsp. sugar
1 can (28 ounces) tomatoes in puree
3/4 tsp. pepper
1/2 tsp. salt
4 ounces small rice pasta shells
3 ounces part-skim mozzarella cheese, cut into small cubes

In large nonstick saucepan, warm 1 T. of oil over medium heat. Add carrot, celery, shallots and minced garlic, and sauté until vegetables are tender, about 8 minutes. Stir in basil and sugar. Add tomatoes, water, pepper, and salt, and break up tomatoes with a spoon. Bring to a boil over high heat. Reduce heat to low, cover and simmer 30 minutes to blend flavors. Return soup to a boil over medium-high heat. Stir in pasta shells, pepper and salt. Reduce heat to medium and cook until pasta is tender, about 10 minutes. Meanwhile, in a small nonstick skillet, warm remaining 1 tsp. oil over medium-high heat. Add sliced garlic and sauté just until garlic begins to turn brown, about 1 minute. Immediately scrape garlic and oil into a small heatproof bowl to stop cooking. To serve, divide mozzarella cubes among 4 soup bowls. Ladle hot soup over cheese, sprinkle each soup with some of browned garlic and serve.

Yield: 4 servings
Calories: 268
Fat: 8.5g
Fiber: 3.9g