SUMMER TOMATO NOODLE SOUP

This summery soup is full of fresh tomatoes, pasta, snap peas and chives. Serve it as a light meal with a thick slice of artisan bread.

Yield: Serves 5.

SUMMER TOMATO NOODLE SOUP

Ingredients

  • 2 tsp canola oil
  • 2 tbsp finely chopped shallot
  • 3 cups chicken or vegetable broth
  • 1 cup tomato juice
  • 1 tbsp white wine vinegar
  • 2 tsp Louisiana-style hot sauce
  • 2 cups diced seeded tomatoes
  • 1 cup diagonally sliced sugar snap peas
  • 3/4 cup soup noodles or small shell pasta, cooked, rinsed and drained
  • 1/4 cup chopped fresh chives or 2 tbsp dried chives
  • 1/2 tsp freshly ground pepper

Directions

  1. Heat oil in a Dutch oven over medium heat. Add shallot and sauté until softened, about 2 minutes.
  2. Add broth, tomato juice, vinegar and hot sauce; stir to combine. Bring to a boil. Add tomatoes and sugar snap peas; stir to combine.
  3. Reduce heat and simmer, uncovered, stirring occasionally, for 3 minutes. Stir in cooked noodles, chives and pepper; cook, stirring, until heated through.
Nutritional analysis per serving:

103 calories, 3.4 g fat, 3.8 g protein, 14.3 g carbohydrate, 2 g fibre, 1158 mg sodium

Tip:

ATCO Blue Flame Kitchen used Catelli Soup Noodles in this recipe. Look for them in the aisle where pasta is sold.