Roasted Tomato And Pasta Soup

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Nutrition per serving    (USDA % daily values)
CAL
401
FAT
61%
CHOL
50%
SOD
86%

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Ingredients for 4 servings

2 tablespoons olive oil

1 lb ripe Italian plum tomato , halved lengthwise

1 lb beef flank steak , cubed

1 large red bell pepper , quartered lengthwise and seeded

5 cups vegetable stock or water

1/4 teaspoon sugar

1 large red onion , quartered lengthwise

2 garlic cloves , unpeeled

ground pepper

salt

1 cup small shell pasta , shapes e.g. tubetti

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