Lebanese Tomato Soup

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 garlic clove, minced
• salt, to taste
• pepper, to taste
• 4 medium tomatoes, peeled, seeded and chopped or 1 lb canned tomato, finely chopped
• 2 cups hot water
• 3 cups hot beef broth
• 2 cups escarole, shredded and packed into cup
• 3/4 cup semi de melone, melon seed pasta (or other small pasta of your choice)
• 1/2 lemon, juice of
• 1 tablespoon of fresh mint, minced or 1 teaspoon dried mint

1. Heat the butter and oil in a large saucepan over medium heat.
2. Add the onion and garlic, season lightly with salt and pepper and saute until soft.
3. Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
4. Add the water, broth and escarole, simmer 20 minutes.
5. Stir in the pasta and cook 5 minutes or until it is al dente.
6. Stir in the lemon juice and mint leaves, simmer for 1 minute.
7. Taste for seasoning.

butter, olive oil, onion, garlic, salt, pepper, tomatoes, water, hot beef broth, semi de melone, lemon, mint

Taken from www.food.com/recipe/lebanese-tomato-soup-233356 (may not work)