Tomato Soup With Semi Di Melon
|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|
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.