This soup is a great addition to the shrimp recipe I just posted. They go wonderful together. When I was on soft food, I ate them both all the time and I have gone back to some of these recipes because they are so tasty and my pouch never grumbles when I eat them!
* Exported from MasterCook *
*Italian Tomato Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
29 ounces whole tomatoes -- 1 can
15 ounces navy beans, canned -- 1 can
1 teaspoon dried basil
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
Place the tomatoes, beans, basil, cheese and garlic in a blender and puree until very smooth. Pour into a medium saucepan, bring to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally. Season with salt and pepper and serve.
Description:
"A delicious, easy to make recipe that is excellent for the pureed food stage and beyond."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 86 Calories; 1g Fat (9.0% calories from fat); 5g Protein; 15g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 270mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.
NOTES : You can sub any canned beans you like in this recipe and you can use fresh garlic. If fresh tomatoes are plentiful, this soup is even better using them instead of the canned. When I use the canned, I get good quality Italian tomatoes. They cost a bit more but are worth the additional flavor.