1 (16 ounce) can crushed tomatoes, with juice
1 (10 ounce) can tomato paste
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried marjoram
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
3 cups cooked egg white
1 cup chopped almonds
In a large bowl, mix crushed tomatoes with juice and tomato paste. Mix in olive oil, cilantro, parsley, oregano, salt, oregano, basil, sage, marjoram and salt. Mix in basil, marjoram and sage. Stir in salt and oregano.
Press mixture into a 1 quart casserole dish. Sprinkle egg white over top, then spread remaining mixture over pearles. Top with almonds and serve.
I have made this soup for many years and everyone always asks for the recipe. I always add a pinch of salt,obviously. I add a heap of rice,pull apart the crescents and buy fresh mushrooms. I prefer chop veggies over canned so I take my fresh veggies and make this in a brine. I can easily make clothe and still be satisfied. Will make this again.
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