Directions:
- Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.
- Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.06 Kcal (917 kJ) | ||
| Calories from fat | 79.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 14% | |
|---|---|---|---|
| Cholesterol | 24.06mg | 8% | |
| Sodium | 380.7mg | 16% | |
| Potassium | 308.37mg | 7% | |
| Total Carbs | 27.81g | 9% | |
| Sugars | 16.66g | 67% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 237mg | 24% | |
| Amount Per 100 g | |||
| Calories | 89.57 Kcal (375 kJ) | ||
| Calories from fat | 32.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 14% | |
|---|---|---|---|
| Cholesterol | 9.84mg | 8% | |
| Sodium | 155.67mg | 16% | |
| Potassium | 126.09mg | 7% | |
| Total Carbs | 11.37g | 9% | |
| Sugars | 6.81g | 67% | |
| Dietary Fiber | 1.64g | 16% | |
| Protein | 3.08g | 15% | |
| Vitamin C | 2.5mg | 10% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 4% | |
| Calcium | 96.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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