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Serves: 8
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A quick whirl in a blender or food processor will smooth out this soup without sacrificing any flavor. Kids will love it if you stir in some cooked alphabet noodles for some lunchtime fun.
2 tablespoons olive or olive oil or vegetable oil
2 cloves garlic, chopped
2 stalks celery, coarsely chopped (1 cup)
2 carrots, coarsely chopped (1 cup)
2 (28-ounce) cans whole Italian-style tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
2 (14 1/2-ounce) cans chicken broth
8 slices hard-crusted Italian or French bread, each 1 inch thick, toasted
Grated Parmesan cheese, if desired
_Simerly, Kathy ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner.
1. Heat oil in Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
2. Stir in tomatoes, breaking up tomatoes coarsely. Stir in remaining ingredients except toast and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
3. Place 1 slice toast in each of 8 bowls. Ladle soup over toast. Sprinkle with cheese. Serve immediately.
1 SERVING: Calories 175 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 840mg; Carbohydrates 26g (Dietary Fiber 3g); Protein 7g.
From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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