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Tomato-onion soup with rigatoni




Source of Recipe


The New McDougall Cookbook


Recipe Introduction


Recipe by: The New McDougall Cookbook
From the collection of Sue Smith,
4 servings


List of Ingredients




1 lg Onion; chopped
1/8 ts Garlic powder
1 c Water
28 oz Canned tomatoes; chopped, w/
1 tb Dried parsley
1 c Rigatoni
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Dried basil
1 tb Soy sauce

Recipe



Saute the onion and garlic powder in the water for 15 minutes. Add the remaining ingredients, except the soy sauce.
Simmer, covered, for 1 hour. Add the soy sauce and remove the bay leaf just before serving.