2 T. Butter
\n1 C. chopped Onion
\n1 C. chaopped Carrot
\n1\/3 C. chopped Celery
\n1 1\/2 C. Vegetable Broth
\n1 tsp. dried Basil
\n1\/4 tsp. Pepper
\n1 28oz. can Diced Tomatoes, undrained
\n2 C. cooked Alphabet Pasta (about 1 cup uncooked), divided
\n1 C. 2% Milk<\/p>\n
Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; saut\u00e9 4 minutes or until tender. Add broth, basil, pepper and tomatoes, bring to a boil. Reduce heat and simmer 15 minutes. Stir in 1\/2 C. pasta. Remove from heat; let stand 5 minutes. Place half of tomato mixture in a blender and process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until fully heatedm stirring frequently (do not boil).<\/p>\n
Yield: 6 servings
\nServing Size: 1 cup<\/p>\n
Calories: 175
\nFat: 5.2g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. Butter 1 C. chopped Onion 1 C. chaopped Carrot 1\/3 C. chopped Celery 1 1\/2 C. Vegetable Broth 1 tsp. dried Basil 1\/4 tsp. Pepper 1 28oz. can Diced Tomatoes, undrained 2 C. cooked Alphabet Pasta (about 1 cup uncooked), divided 1 C. 2% Milk Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; saut\u00e9 4 minutes or until tender. Add broth, basil, pepper and tomatoes, bring to a boil. Reduce heat and…<\/p>\n