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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 9 |
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When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. —Engracia Salley, Bristol, Rhode Island Ingredients:
3 tablespoons olive oil |
4 garlic cloves, minced |
8 medium tomatoes, chopped |
4 cups spicy hot v8 vegetable juice |
3/4 cup uncooked small pasta shells |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 package (10 ounces) fresh baby spinach |
3 tablespoons minced fresh basil or 1 tablespoon dried basil |
Directions:
1. In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil.
2. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted. Yield: 9 servings.
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