Italian Tomato Soup Recipe

• 1 small Onion (chopped)
• 120 g Orecchiette
• 1 small Green Bell Pepper (seeded and chopped)
• 30 g Butter or Margarine
• 1 tbsp Flour
• 1 tbsp fresh Parsley (chopped)
• 2 tbsp Sour Cream
• 4 cups Vegetable Broth
• 2 cups Tomatoes (chopped)
• 2 tbsp Tomato Puree
• 1 tbsp Horseradish Sauce
• Salt & Pepper to taste

• In a pan heat the butter. Add onion and green pepper, cover and cook for 5 minutes. To it add flour and then stir.
• Add broth, tomato puree, and the tomatoes. Simmer for 15 minutes. Puree the soup. Drain it using a sieve.
• Into the soup that you have drained, add salt and pepper as desired. Add pasta 10 minutes before serving.
• Garnish with sour cream and serve immediately.