Recipes from the Hart
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Tomato Garlic Soup
Cook pasta according to package directions, omitting salt and fat; drain. Toss pasta with 1 t. oil. Cool completely.
Heat 1 T. oil in Dutch oven over medium-low heat. Add onion; cook 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 C. water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
Preheat broiler. Place bread slices on a baking sheet, and top each slice with 1 T. cheese. Broil 1 ½ minutes or until lightly browned. Serve with soup. Garnish with thyme sprigs, if desired.
Amy Tiffan Grannan (4th of July 2004)
Posted on July 6, 2004
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