1 T. plus 1 tsp. olive oil
\n1 C. finely chopped carrot
\n1\/2 C. diced celery
\n1\/4 C. chopped shallots or onion
\n6 garlic cloves–2 minced and 4 thinly sliced
\n1\/2 tsp. dried basil
\n1\/2 tsp. sugar
\n1 can (28 ounces) tomatoes in puree
\n3\/4 tsp. pepper
\n1\/2 tsp. salt
\n4 ounces small rice pasta shells
\n3 ounces part-skim mozzarella cheese, cut into small cubes<\/p>\n
In large nonstick saucepan, warm 1 T. of oil over medium heat. Add carrot, celery, shallots and minced garlic, and saut\u00e9 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 saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nCalories: 268
\nFat: 8.5g
\nFiber: 3.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n