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French   -   Tomato Broth With Small Pasta   adapted from Sun-Drenched Cuisine by Marlena Spieler

  • 1 Medium Onion -- chopped
  • 3 Cloves Garlic -- finely chopped
  • 2 Teaspoons Fresh Thyme
  • 1 Medium Carrot -- diced
  • 2 Tablespoons Olive Oil
  • 2 Cans Diced Tomatoes
  • 1 Cup Tomato Juice
  • 3 Cups Chicken Broth
  • 6 Ounces Small Pasta
  • Parmesan Cheese -- to taste
Directions Saute onion, garlic, thyme and carrots in olive oil until soft. Add tomatoes and cook for 5 minutes. Add tomato juice, broth and pasta. Bring to a boil, then reduce heat and simmer until pasta is tender about 10 minutes. Serve with parmesan.
Serves 4
Time to Make 0:00

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