Buttons & Bows Soup

• 1 teaspoon olive oil
• 13 cup minced onion
• 13 cup sliced carrot
• 3 cups sliced fresh mushrooms
• 1 teaspoon ground sage
• 14 teaspoon ground thyme
• 14 teaspoon black pepper
• 14 cup dry red wine
• 2 (14 ounce) cans reduced-sodium fat-free beef broth
• 14 cup tomato paste
• 2 ounces uncooked small bow tie pasta

1. Heat oil in large saucepan over medium heat until hot.
2. Add onion and carrot; cook 2 minutes.
3. Add mushrooms, sage, thyme and pepper; cook and stir 5 minutes or until mushrooms are soft.
4. Add wine; cook 2 minutes or until wine is reduced by half.
5. Add beef broth; bring to a boil over medium-high heat.
6. Add tomato paste and pasta; cover.
7. Cook, stirring occasionally, 10 to 12 minutes or until pasta is tender.
8. Ladle into soup tureen or individual bowls.
9. Serve immediately.

olive oil, onion, carrot, mushrooms, ground sage, ground thyme, black pepper, red wine, beef broth, tomato paste, pasta

Taken from www.food.com/recipe/buttons-bows-soup-145546 (may not work)