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Roasted Red Pepper, Zucchini, and Tomato




Source of Recipe


Unknown


Recipe Introduction


Roasted Red Pepper, Zucchini, and Tomato Soup With Fusilli



List of Ingredients




1 1/2 cups uncooked fusilli (short twisted spaghetti)
1 bacon slice -- chopped
1/2 cup chopped onion
4 garlic cloves -- chopped
2 cups sliced zucchini -- (1/4-inch)
2 cans fat-free(16-ounce can) less-sodium chicken broth
1/2 teaspoon cracked black pepper
1 can no-salt-added diced tomatoes -- (14.5-ounce)
undrained
1 bottle roasted red bell peppers -- (7-ounce) undrained and chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated fresh Parmesan cheese -- (1 ounce)


Recipe



1. Cook pasta per package directions, omitting salt and fat.

2. Cook bacon in a Dutch oven over medium-high heat for 3 minutes. Add onion and garlic; cook 2 minutes. Stir in zucchini; cook for 5 minutes. Add broth, scraping pan to loosen browned bits. Stir in black pepper, tomatoes, and bell peppers; cook 7 minutes. Stir in pasta and parsley. Ladle into bowls; sprinkle with cheese. Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese).


Servings 4


Per serving: 53 Calories (kcal); 2g Total Fat; (39% calories from fat); 4g Protein; 5g Carbohydrate; 5mg Cholesterol; 121mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Preparation time: 8 minutes
Cooking time: 20 minutes