| TOMATO AND MACARONI SOUP Prepare soup in a deep 4 quart stainless steel pan. Note: Do not use an aluminum pan as acid from the tomatoes may erode the metal surfaces. 1 large onion, chopped ¼ inch pieces 1 ½ cups celery, sliced thin 2 large carrots, finely diced 1 ½ teaspoons salt Water enough to cover the top of the vegetables about 2 inches. 1 ¼ cups small macaroni, ¼ inch sections or other small pasta choices such as alphabet or mini sea shells. ½ teaspoon basil 1 or 2 bay leaves 4 cups tomatoes, stewed or diced 2 (8 oz.) cans tomato sauce. Juice of 1 lemon, seeds removed In a four quart stainless steel sauce pan, bring onions, celery, carrots, salt and water to a full rolling boil. Add the macaroni, basil and bay leaves. Cover and reduce heat. Cook on low about 8 minutes, stirring occasionally to keep macaroni from sticking and burning or boiling over. Macaroni should double in size but still be slightly chewy and not fully cooked. Add the tomatoes and tomato sauce. Simmer together three or four more minutes. You will need to use judgment. Do not over cook the macaroni. Set the soup off the burner before the macaroni is completely tender because macaroni continues to soften in the hot soup even after you remove the pan from the heat source. Stir in fresh squeezed lemon juice and serve. |
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