SUMMER TOMATO NOODLE SOUP

Ingredients

• 2 tsp canola oil
• 2 tbsp finely chopped shallot
• 3 cups chicken or vegetable broth
• 1 cup tomato juice
• 1 tbsp white wine vinegar
• 2 tsp Louisiana-style hot sauce
• 2 cups diced seeded tomatoes
• 1 cup diagonally sliced sugar snap peas
• 3/4 cup soup noodles or small shell pasta, cooked, rinsed and drained
• 1/4 cup chopped fresh chives or 2 tbsp dried chives
• 1/2 tsp freshly ground pepper

Directions

1. Heat oil in a Dutch oven over medium heat. Add shallot and sauté until softened, about 2 minutes.
2. Add broth, tomato juice, vinegar and hot sauce; stir to combine. Bring to a boil. Add tomatoes and sugar snap peas; stir to combine.
3. Reduce heat and simmer, uncovered, stirring occasionally, for 3 minutes. Stir in cooked noodles, chives and pepper; cook, stirring, until heated through.