- 2 Tablespoons olive oil
- 1 medium onion chopped
- 1 Tablespoon garlic minced (4 cloves)
- 4 cups low-sodium chicken stock
- 28 oz can crushed tomatoes
- 1/2 cup orecchiette pasta cooked and drained
- 1/4 cup heavy cream
- salt and pepper
- 4 slices of whole wheat bread
- 2 Tablespoons light butter
- 2 oz Gruyere cheese
Make the tomato soup:
In a large pot, heat the olive oil over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5-7 minutes. Stir in the chicken stock, tomatoes, salt and pepper (to taste). Bring the soup to a boil and then lower the heat to a simmer for 15 minutes.
After the soup has simmered for 15 minutes, add the orecchiette. Add the heavy cream as well and simmer for 10 more minutes, stirring frequently.
Make the grilled cheese bites:
Heat a grill pan to medium heat. Spread each slice of bread with 1/2 Tablespoon of light butter. Lay one butter side down on the grill pan. When it's hot, add 1oz of cheese to this slice of bread. Add the next piece of bread butter side up and flip the grilled cheese. Cook until the cheese is melted and the top is golden brown. Repeat with the other pieces of bread and remaining cheese. Cut up both grilled cheese sandwiches into bite size pieces.
Calories: 307kcal | Carbohydrates: 31.7g | Protein: 12.8g | Fat: 16.2g | Cholesterol: 28.9mg | Sodium: 469.1mg | Sugar: 9.1g | Vitamin A: 550IU | Vitamin C: 20.6mg