Pasta Tomato Soup 1 can (28 oz.) diced tomatoes, undrained 2 teaspoons olive oil 3 cloves garlic, minced 1/2 cup yellow onion, chopped 2 cups reduced sodium chicken or vegetable broth 3/4 cup carrots, chopped 3/4 cup chopped celery 4 oz. pasta shells or elbow macaroni 2 TB chopped fresh parsley 1/4 tsp. ground black pepper Chopped fresh parsley for garnish 1. Drain tomatoes in a strainer set over a small bowl; reserve the juice and set aside. In a blender or food processor fitted with the metal blade, process the tomatoes until smooth. 2. In a medium saucepan, heat oil over medium-low heat. Add garlic and onion; cook, stirring frequently, for 2 minutes Stir in tomatoes. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. 3. Stir in reserved tomato juice, broth, carrot, celery, pasta, parsley, and pepper. Simmer until vegetables are tender, about 25 to 30 minutes. Ladle soup into serving bowls. Garnish with parsley. Serve immediately. Serves: 4.