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Tomato Soup With Semi Di Melon Recipe
|Olive oil||1 Tablespoon|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Ripe tomatoes/1 can, 1 pound of tomatoes||4 Medium, peeled, seeded, finely chopped|
|Hot water||2 Cup (32 tbs)|
|Hot beef broth||3 Cup (48 tbs)|
|Shredded escarole||2 Cup (32 tbs)|
|Melon seeds pasta||3⁄4 Cup (12 tbs) (Semi Di Melone)|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Lemon)|
|Minced fresh mint leaves/1 teaspoon of dried mint, crushed||1 Tablespoon|
Serving size: Complete recipe
Calories 1338 Calories from Fat 428
% Daily Value*
Total Fat 48 g73.9%
Saturated Fat 18.8 g93.8%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 2946.6 mg122.8%
Total Carbohydrates 199 g66.4%
Dietary Fiber 32 g128%
Sugars 23.2 g
Protein 41 g82.1%
Vitamin A 317.9% Vitamin C 197.8%
Calcium 52.1% Iron 61.6%
*Based on a 2000 Calorie diet
Add the onion and garlic.
Season lightly with salt and pepper and saute until soft.
Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
Add the water, broth, and escarole, and simmer 20 minutes.
Stir in the pasta, and cook 5 minutes or until it is al dente.
Stir in the lemon juice and mint leaves.
Simmer for 1 minute.
Taste for seasoning.