ROMAN TOMATO SOUP

ROMAN  TOMATO  SOUP:

On the table in 35 min

                                                         

INGREDIENTS:

2  bacon rashers, chopped finely
1  tbsp olive oil
2  cloves garlic, crushed
1  medium (150g) onion, chopped finely
420  g  can condensed tomato soup
400  g  can tomatoes
3  cups (750ml) boiling water
2  cups (210g) small fusilli ( spiral pasta)
1  tbsp  finely chopped fresh basil leaves

METHOD:

• Place bacon between 4 sheets of absorbent paper; cook on HIGH (100%) about 2 minutes or until bacon is crisp.
• Combine oil, garlic and onion in large microwave-safe bowl; cook. uncovered, on HIGH (100%) 4 minutes, stirring once during cooking.
• Add undiluted soup, undrained crushed tomatoes, the boiling water and pasta; cook, uncovered, on HIGH (100%)  about 15 minutes or until pasta is just tender, stirring twice during cooking. Stir in basil. Ladle soup into bowls; sprinkle with bacon.