Tomato Primavera Soup

• 2 Tbsp. olive oil
• 1 c. sliced, fresh mushrooms
• 1/2 c. chopped onion
• 1/2 c. chopped red or green pepper
• 1/2 c. thinly sliced carrots
• 1/2 c. chopped celery
• 2 c. chopped zucchini
• 4 c. water
• 2 (14 1/2 oz.) cans Italian-style stewed tomatoes, chopped in blender
• 1 can beef broth
• 1 c. tubetti pasta
• grated Parmesan cheese

1. Heat oil in large saucepan.
2. Add mushrooms, onion, pepper, carrots and celery; cook until onion is almost tender.
3. Add zucchini; cook 1 minute.
4. Stir in water, tomatoes and beef broth; heat to boiling.
5. Stir in uncooked pasta; heat to boiling.
6. Cook, stirring occasionally, 8 to 10 minutes, or until pasta is tender. Add salt and pepper to taste.
7. Serve with Parmesan cheese.
8. Makes about 6 servings.

olive oil, mushrooms, onion, red, carrots, celery, zucchini, water, italianstyle stewed, beef broth, pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948037 (may not work)