---------- Recipe via Meal-Master (tm) v8.05
       Title: Mediterranean Tomato Soup with Pasta
  Categories: Soups, Vegetables, Vegetarian, Pasta, Arlene
       Yield: 4 servings
       5 tb Olive Oil
       1 lg Onion, minced
   2 1/2 lb Ripe tomatoes, cut in large
       4 lg Garlic cloves, chopped
       2 c  Chicken stock or any broth
   1 1/4 c  Water
   1 1/4 ts Dried leaf oregano crumbled
            Salt and freshly ground
            Pepper to taste
       1 c  Small pasta, such as thimble
            Shaped ditali (salad
       2 tb Coarsely chopped fresh basil
            Bowl of freshly grated
            Parmesan cheese (for serving
            If desired)
   Heat olive oil in a large saucepan over medium-low
   heat.  Add onion and cook, stirring occasionally,
   about 12 minutes or until soft but not brown. Add
   tomatoes, garlic, stock, water, oregano, salt, and
   pepper; bring to a boil.  Cover and cook over low heat
   45 minutes.
   Puree soup in a food mill; or puree in a food
   processor and strain, pressing so pulp goes through
   strainer.  (Soup can be kept, covered, 2 days in a
   refrigerator.)  Return soup to saucepan and reheat.
   If soup appears thin, simmer uncovered 2-3 minutes to
   thicken slightly.
   Bring a medium saucepan of water to a boil and add
   salt.  Just before serving add pasta and cook
   uncovered over high heat, stirring occasionally, 5-8
   minutes or until tender but firm to the bite.  Drain
   well.  Add to soup.
   Stir in 1 tablespoon basil.  Taste and adjust
   seasoning.  Sprinkle with remaining 1 tablespoon
   basil.  Serve with parmesan cheese, if desired.
   Made this only when you have very ripe tomatoes - they
   are the soul of this soup while the ditali, or pasta
   thimbles, give it body.  The soup is relatively easy
   to prepare because there is no need to peel or seed
   the tomatoes.   After cooking, they are pureed in
   either a food mill or food processor.  A garnish of
   tomato slices nad basil sprigs looks very attractive.
   This recipe came from a friends pasta cookbook.  It is