Ingredients:
2 Butter
1 Onion
1 Carrot
1/3 Celery
1 1/2 Vegetable Broth
1 Chicken Broth
1/4 Dried Basil
1 Black Pepper
2 Diced Tomatoes
1 Alphabet Pasta
2% Low-Fat Milk
Directions:
Melt the butter in a saucepan over medium high heat.
Add onion, carrot and celery, saute 4 minutes or until tender.
Add broth, basil, pepper and tomatoes, bring to boil, reduce heat, simmer 15 minutes.
Stir in 1/2 cup pasta.
Remove from heat, let stand 5 minutes.
Place half of the tomato mixture in a blender and process until smooth.
Pour pureed soup into a large bowl, repeat procedure with remaining tomato mixture.
Return pureed soup to pan; stir in remaining pasta and milk.,
Cook over medium high heat 2 minutes or until thoroughly heated, stirring frequently, do not boil.
