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Tomato Pasta Soup with Edamame

16 oz can tomatoes with Italian seasoning, crushed
1 16 oz can water
1 egg, beaten lightly
1/2 cup tiny pasta, like couscous, orzo or pastina, cooked al dente, drained
1 cup shelled cooked edamame
4 Tbsp Parmesan

Combine tomatoes and water, bring to a boil and simmer for 10
minutes While tomatoes are still simmering slowly add egg and let
cook for one minute before stirring gently. Add cooked pasta and
cooked edamame. Simmer for an additional minute or until returns
to boil. Sprinkle each serving with 1 Tbsp Parmesan. Serves 4 as
a first course, 2 as a main course lunch

Note: Or add 1 tsp. oregano and 1/4 tsp. garlic powder to regular
canned tomatoes for the Italian ones.

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