Directions:
- Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup cooked pasta. Remove from heat; let stand 5 minutes.
- Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan. Alternatively, you can use an immersion blender with the soup in the pot. Stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.06 Kcal (917 kJ) | ||
| Calories from fat | 79.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 14% | |
|---|---|---|---|
| Cholesterol | 24.06mg | 8% | |
| Sodium | 380.7mg | 16% | |
| Potassium | 308.37mg | 7% | |
| Total Carbs | 27.81g | 9% | |
| Sugars | 16.66g | 67% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 237mg | 24% | |
| Amount Per 100 g | |||
| Calories | 89.57 Kcal (375 kJ) | ||
| Calories from fat | 32.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 14% | |
|---|---|---|---|
| Cholesterol | 9.84mg | 8% | |
| Sodium | 155.67mg | 16% | |
| Potassium | 126.09mg | 7% | |
| Total Carbs | 11.37g | 9% | |
| Sugars | 6.81g | 67% | |
| Dietary Fiber | 1.64g | 16% | |
| Protein | 3.08g | 15% | |
| Vitamin C | 2.5mg | 10% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 4% | |
| Calcium | 96.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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