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      Title: Tomato-onion soup with rigatoni
 Categories: Low-fat, Soups, Mcdougall
      Yield: 4 servings
 
      1 lg Onion; chopped
    1/8 ts Garlic powder
      1 c  Water
     28 oz Canned tomatoes; chopped, w/
      1 tb Dried parsley
      1 c  Rigatoni
    1/2 ts Dried thyme
      1    Bay leaf
    1/2 ts Dried basil
      1 tb Soy sauce
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10
     Saute the onion and garlic powder in the water for 15 minutes. Add
  the remaining ingredients, except the soy sauce. Simmer, covered, for
  1 hour. Add the soy sauce and remove the bay leaf just before serving.
  
  150 calories, 1.0 gram fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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