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Tomato Soup With Semi Di Melon

Fettuccine.Inn's picture
  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
  Onion 1 Medium, sliced
  Garlic 1 Clove (5 gm), minced
  Ripe tomatoes/1 can, 1 pound of tomatoes 4 Medium, peeled, seeded, finely chopped
  Hot water 2 Cup (32 tbs)
  Hot beef broth 3 Cup (48 tbs)
  Shredded escarole 2 Cup (32 tbs)
  Melon seeds pasta 3⁄4 Cup (12 tbs) (Semi Di Melone)
  Lemon juice 1⁄2 Tablespoon (Extracted From 1/2 Lemon)
  Minced fresh mint leaves/1 teaspoon of dried mint, crushed 1 Tablespoon
  Salt To Taste
  Pepper To Taste

In a large saucepan, over medium heat, heat the butter and oil.
Add the onion and garlic.
Season lightly with salt and pepper and saute until soft.
Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
Add the water, broth, and escarole, and simmer 20 minutes.
Stir in the pasta, and cook 5 minutes or until it is al dente.
Stir in the lemon juice and mint leaves.
Simmer for 1 minute.
Taste for seasoning.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1338 Calories from Fat 428

% Daily Value*

Total Fat 48 g73.9%

Saturated Fat 18.8 g93.8%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2946.6 mg122.8%

Total Carbohydrates 199 g66.4%

Dietary Fiber 32 g128%

Sugars 23.2 g

Protein 41 g82.1%

Vitamin A 317.9% Vitamin C 197.8%

Calcium 52.1% Iron 61.6%

*Based on a 2000 Calorie diet

Tomato Soup With Semi Di Melon Recipe