Lebanese Tomato Soup - cooking recipe

Ingredients

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

Preparation

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