Ingredients:
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1/3 cup chopped celery
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth
1 teaspoon dried basil
1/4 teaspoon black pepper
1 (28 ounce) cans diced tomatoes, undrained
2 cups cooked alphabet pasta, divided ( about 1 cup uncooked)
1 cup 2% low-fat milk
Directions:
Melt the butter in a saucepan over medium high heat.
Add onion, carrot and celery, saute 4 minutes or until tender.
Add broth, basil, pepper and tomatoes, bring to boil, reduce heat, simmer 15 minutes.
Stir in 1/2 cup pasta.
Remove from heat, let stand 5 minutes.
Place half of the 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 thoroughly heated, stirring frequently, do not boil.
Servings: 6
Time preparation: 15 min.
Time total: 27 min.