Saturday, April 28, 2007
Chunky Tomato, Prosciutto & Basil Soup
Serves: 4
POINTS per serve: 3
CORE: Yes
Prep Time: 15mins
Cooking Time: 20mins
Ingredients
1 brown onion, finely chopped
1 garlic clove, crushed
1kg tomatoes, chopped
2 x 400g cans diced tomatoes
1/4 cup tomato paste
1/4 cup (60g) vegetable stock
1 cup, rinsed, drained canned brown lentils
10 slices prosciutto, visible fat trimmed, pan fried until crispy, to serve
1/2 cup shredded fresh basil leaves, to serve
1. Heat a large saucepan over medium heat. spray with oil. Add the onion and garlic, cook stirring, for 2 mins.
2. Add the chopped tomatoes and cook, stirring for 3 mins or until tomatoes begin to soften. add the canned tomatoes, tomato paste and stock. bring to the boil, reduce heat to low and simmer, uncovered for 15mins. Stir in lentils.
3. Ladle soup among serving bowls. Crumble over the prosciutto and top with basil. Serve
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