Zuppa di Pesce

• 3/4 cup KRAFT Light Italian Reduced Fat Dressing
• 3 each medium onions, chopped
• 9 each garlic cloves, minced
• 2 qt. canned Italian-style plum tomatoes, undrained
• 1-1/2 cups dry white wine
• 24 each basil leaves, chiffonade
• 3 qt. soft-flesh whitefish fillets, such as cod or orange roughy, cut into 2-inch chunks
• whole wheat linguine, cooked, drained
• 1 cup KRAFT 100% Shredded Parmesan Cheese

1. Heat dressing in large saucepot.
2. Add onions and garlic; cook and stir 4 to 5 min.
3. or until tender.
4. Stir in tomatoes with their liquid, the wine and basil, breaking up tomatoes with back of spoon.
5. Bring to boil.
6. Reduce heat to medium-low; simmer 10 min.
7. Add fish; simmer 5 to 7 min.
8. or until fish flakes easily with fork.
9. For each serving: Ladle 1 cup fish soup over 4 oz.
10. cooked pasta in serving bowl.
11. Top with 2 tsp.
12. Parmesan cheese.

onions, garlic, tomatoes, white wine, basil, softflesh whitefish fillets, whole wheat linguine, parmesan cheese

Taken from www.kraftrecipes.com/recipes/zuppa-di-pesce-97775.aspx (may not work)