Venetian Soup Or Pasta Sauce Recipe


Difficulty LevelEasyCourse


 Vegetable oil1 Tablespoon
 Chopped onions2 Cup (32 tbs)
 Minced garlic2 Teaspoon
 Canned whole tomatoes56 Ounce, drained and cut up (2 Cans, 28 Ounce Each)
 California plums6 , cut into chunks
 Pepper3⁄4 Teaspoon
 Minced fresh parsley2 Tablespoon
 Dried basil leaves2 Teaspoon, crushed
 Dried oregano leaves1 Teaspoon, crushed
 Bay leaf1
 Fennel seed1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1040 Calories from Fat 200

% Daily Value*

Total Fat 23 g35.4%

Saturated Fat 3 g15.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2168.6 mg90.4%

Total Carbohydrates 209 g69.7%

Dietary Fiber 50.9 g203.7%

Sugars 53.7 g

Protein 37 g73.7%

Vitamin A 327% Vitamin C 434.2%

Calcium 105.5% Iron 176.5%

*Based on a 2000 Calorie diet


Heat oil in large saucepan over medium-high heat until hot; add onions.
Cook and stir about 2 minutes or until onions are tender.
Add garlic, tomatoes, plums and pepper; bring to a boil.
Reduce heat to low; simmer gently 45 to 50 minutes.
Add remaining ingredients; simmer 10 minutes more.
Remove and discard bay leaf.