Country Tomato Soup Cooking Healthy with Soy, pg 40 Freezes well
I grew up in a small rural town in Iowa, and this soup began itís life in my memories of those wonderful but hard-working times. There was just nothing better on a chilly day than a cup of tomato soup thick with noodles! Serves 4 (1 cup)
Ĺ cup finely chopped onion 1 (15-ounce) can diced tomatoes, un-drained Ĺ cup reduced-sodium tomato juice 2 tablespoons Splenda Granular 1 Ĺ teaspoons dried basil leaves 2 cups Silk Light Plain Soymilk 3 tablespoons soy flour 1 cup cooked Soy 7 Soy Enriched Rotini, or any rotini, rinsed and drained 1 tablespoon + 1 teaspoon I Canít Believe Itís Not Butter Light Margarine
In a medium saucepan sprayed with butter-flavored cooking spray, sautť onion for 5 minutes. Stir in un-drained tomatoes, tomato juice, Splenda, and basil. Lower heat and simmer for 5 minutes. In a covered jar, combine soy milk and flour. Shake well to blend. Add milk mixture to tomato mixture. Mix well to combine. Stir in rotini pasta. Continue cooking for 5 minutes or until mixture thickens and is heated through, stirring occasionally. When serving, top each bowl with 1 teaspoon margarine.
Hint: usually ĺ cup uncooked rotini pasta cooks to about 1 cup
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