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